2 c. warm milk
2 tsp. salt
1/2 c. sugar
1/2 c. shortening
2 pkg. dry yeast
2 eggs
5 to 6 c. flour

Mix dough first and let it rise to twice its size, approximately 2 hours.

RUNZA FILING:

1 med. head cabbage
1 lg. onion, chopped fine
1 med. green pepper
1 1/2 to 2 lb. hamburger
Salt to taste
Pepper to taste

Brown hamburger, salt and pepper. Add onion, cabbage and the green pepper. Simmer until all are soft.

When dough is ready roll out individual square to desired rectangular shape. Drain hamburger mixture of juices. Spoon the hamburger mixture into dough. Pinch sides and ends together tightly. Place on greased baking sheet pinched side down.

Bake at 350 degrees until top is nicely browned. Yield 10 to 14.