Runza

24 Nov Runza

Runza

A tasty meat and bread pocket

  • 1 lb. ground lamb
  • 1/4 c. onion
  • 1/8 tsp. black pepper
  • 4 c. cabbage (shredded)
  • 1 loaf bread dough (frozen)
  • pinch of salt
  1. Thaw the frozen bread dough.
  2. Preheat oven to 350°F.
  3. Boil the cabbage in lightly salted water until tender.
  4. Cook the ground lamb, onion and pepper until brown.
  5. Add the cabbage to the burger mixture.
  6. Roll the bread dough into a rectangular shape.
  7. Cut into desired shape.
  8. Place burger mixture onto the bread dough and fold over and pinch edges.
  9. Bake for 20 – 25 minutes or until golden brown.

Potassium: 295
Sodium: 240
Phosphorus: 114