Kraut Ranza

IMG_2987Bread Dough:IMG_2978

2 Cups warm water

1 Tbsp. dry yeast

3 Tbsp. sugar

1 tsp. salt

5 Cups flour

3 Tbsp. margarine, melted & cooled

Dissolve yeast in warm water, Stir in sugar & salt, flour & margarine.  Mix until smooth.  Turn onto floured board.  Knead about 5 minutes until dough is smooth.  Put in greased bowl, turn so greased on top & bottom.  Cover with cloth and let rise until double, about 1-1 1/2 hours.

Filling:

1 lb. hamburger

3/4 lb cabbage, chopppedIMG_2973

1/2 lb. onion, chopped

1 (2 1/2 lb) can of saurkraut

1/2 tsp. salt

1/2 tsp. garlic salt

pepper to taste

1-2 drops liquid smoke

Brown hamburger & drain grease.  Simmer kraut about 30 minutes.  Drain juice.  Saute cabbage & onion in a little margarine until golden brown.  Blend all together with spoon.

To Make:

Punch down dough.  Divide in half.  Roll each piece into 12″ square and cut into nine 4″ squares.  Put filling unto each square.  Bring opposite corners of dough together.  Pinch edges to seal completely.  Turn, rounded side up and place on greased baking sheet, leave space between.  Let rise.  Bake at 375 degrees for 20 minutes.  Remove & brush with melted butter.

I fill half of them with ham & cheese for my little one.  But they are wonderful with your favorite filling.  Even make them a breakfast roll with egg, sausage & cheese.  Enjoy!

IMG_2984

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