Runza Dough

1. Heat ½ cup of milk until just warm. Add 1 teaspoon of sugar and sprinkle in the active dry yeast. Set aside for 10 minutes or until foamy.
2. Mix together the flour, salt and remaining 2 tablespoons of sugar.
3. Add the foamy yeast mixture to the flour and pour in the remaining ½ cup milk, eggs and melted butter. Mix the dough until it begins to form and then turn out onto your working surface and knead until smooth and elastic (about 10 minutes). Alternatively, you can mix the dough in a stand mixer fitted with a dough hook.
4. Shape the dough into a ball and place in a greased bowl. Cover and set aside in a warm space for about one hour or until it doubles in size.

Beef and Cabbage Filling

1. In a large pot over medium heat, cook the ground beef and diced onion until the meat is no longer pink (6-8 minutes).
2. Add the salt, garlic powder, paprika, worcestershire sauce and pepper and stir to combine.
3. Mix in the shredded cabbage, cover and reduce heat to low. Cook the mixture for 20 minutes, stirring halfway through.
4. Adjust salt to taste. Thoroughly drain any excess liquid. Allow to cool to room temperature before using.

Baking and Assembly

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Once the dough has doubled in size, punch it down several times with your hands. Divide the dough into 15 portions. Make sure to keep the dough covered when not using so it doesn’t dry out.
3. Roll out each portion into an oval approximately ⅛ inch (3 mm) thick.
4. Top with several heaping spoonfuls of the meat mixture. Add a slice of cheese if using. Fold the dough over the filling and tuck in the edges, pinching to seal.
5. Place the Runzas seam side down on the prepared pan.
6. Lightly beat one egg with 1 tablespoon of water and brush the Runzas with the egg wash.
7. Bake for 20-22 minutes or until golden brown.
8. Brush the Runzas with melted butter as soon as they come out of the oven (optional).