*** Runza

• 2 x (3 x 1 lb) frozen white bread dough
• 2 lb ground beef
• 1 head cabbage
• 1 1/2 onion
• 2 tsp salt
• 1 Tbsp pepper
• 1-2 egg whites

Chop cabbage and onion in food processor (or chop very fine).

Brown hamburger and drain.

Add onion and cabbage and cook down, salt and pepper.

Cut each of the 6 loaves of dough into 4 pieces each. Flatten the pieces of dough. So they're about 6"-8" ovals.

Place exactly 1/2 cup of filling in "football" shape in the middle of the dough. Brush edge with egg white to help hold the dough closed when closing the loaf around the filling.

To freeze for later: Let rise 20-30 minutes. Place in freezer. Vacuum pack once frozen hard.

To make fresh: Preheat oven to 375. Meanwhile, let rise 20-30 minute. Place runzas on baking sheet lined with aluminum foil and sprayed with cooking spray. Bake 20 minutes or until brown. Let cool 5 minutes.

To make from frozen: Set oven to preheat at 375. Place runzas on baking sheet lined with aluminum foil and sprayed with cooking spray. LEt them sit on the stove above the oven to thaw until oven reaches 375. Bake 35 minutes or until brown and filling inside is warm. Let cool 5 minutes.

Makes 24 servings, 11 WW PointsPlus each.