Runzas

 Basic Dough;
4 1/2 C flour
1/2 C sugar
1 tsp salt
2 pkgs yeast
3/4 c milk
1/2 c water
1/2 c veg. oil
2 eggs (room temp.)
Measure 1 3/4 c flour in large bowl - Stir in sugar, salt, and yeast - Heat milk, water and oil to 120 - Pour into flour mixture - add eggs - Beat with electric mixer on low for 1/2 minute - Then beat 3 minutes on high - Stir in remaining flour - dough will be soft and sticky - Knead for 3 minutes - Let rest for 20 minutes
Runza Filling;
2 lbs ground beef
1 onion
2 cans sour kraut drained well
    Salt & pepper to taste
Brown meat and onion, drain - Add kraut and simmer for 15 minutes - Roll out golf ball sized balls of dough into rectangles - Put some of the meat mixture in center - If you want cheese add now (I used velvetta in small strips) or add Fresh chopped or pickled jalapenos now too - Bring corners of dough to center and pinch edges to seal - Place on a greased cookie sheet, SEALED side down - Let rise/set 20 minutes more - Bake at 350 for 20 minutes until brown - you can spread with warm butter before eating IF you wish. Can be frozen and microwaved later!