1 c. warm water
1 pkg. dry yeast
5 tbsp. sugar
1 tbsp. salt
1 egg
3-4 c. flour
1 1/2 tbsp. shortening

FILLING:

1 lb. ground beef
1 med. onion
2 1/2 c. kraut

Sprinkle yeast over water. Combine sugar, salt, shortening and egg; blend well. Add yeast mixture and stir well. Add flour gradually to make a stiff dry dough. Let rise to double in bulk about 1 hour. Cook kraut and cool. Brown ground beef and onion; drain well.

Combine kraut, beef, onion and 1 teaspoon salt. Roll dough out about 1/4 inch thick, cut in 5 inch squares, put 1/2 cup kraut-beef mixture on a square and roll up. Use a fork to seal edges. Place in a large, greased pan and let raise about 30 minutes. Bake at 350 degrees for 25 minutes or until brown.