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¼ cup chopped onion
½ pound ground turkey
Cooking Spray
2 cups finely chopped cabbage
½ teaspoon freshly ground black pepper
¼ teaspoon salt
¼ cup sugar
1 pack dry yeast (approximately 2 1/4 teaspoons)
½ cup warm water (100 ° to 110 °)
½ cup 1% low-fat milk
¼ cup vegetable oil
¾ teaspoon salt
2 large eggs, lightly beaten
4 cups bread flour, divided

To make

These savory "pies" with meat, onions and cabbage are also known as runza. Wrapped in sweetened yeast dough, these portable snacks are great for school lunches, picnics, and long car rides. Serve with mustard.
To make the filling, saute the onion and turkey in a large nonstick skillet coated with cooking spray over medium-high heat until the turkey is browned, stirring until it crumbles. Add the cabbage; cook until the cabbage wilts, stirring constantly. Add pepper and 1/4 teaspoon salt. Cover and refrigerate.To make the dough, dissolve the sugar and yeast in warm water in a large bowl; let stand for 5 minutes. Add the milk, butter, 3/4 teaspoon salt, and eggs. Lightly pour the flour into dry measuring cups; smooth with a knife. Add 3 1/2 cups flour to the yeast mixture and mix to make a soft dough. Place the dough on a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, so that the dough does not stick to your hands (the dough will be sticky).Place the dough in a large bowl greased with cooking spray, turning it over so that it covers the top. Cover and let rise in a warm place (85 °), draughty, for 1 hour or until doubled in size. (Gently press two fingers into the dough. If there are dents, it means that the dough has risen sufficiently.) Knead the dough; cover and let stand for 5 minutes.Divide the dough in half. Roll each half into a 10 1/2-inch x 7-inch rectangle on a lightly floured surface. Cut each rectangle into 6 squares (3 1/2 inches). Working 1 serving at a time (cover with the remaining batter to keep it dry), place about 1/4 cup of the filling in the center of each serving and bring 2 opposite corners to the center, pinching the points to seal. Bring the remaining 2 corners down to the center, pinching the dots to seal. Fasten the 4 edges together to seal. Place the tags seam-side down on a large baking sheet lined with parchment paper. Cover and let rise for 20 minutes.Preheat the oven to 375 degrees.Open the tags. Bake at 375 ° C for 15 minutes or until the labels are browned on the bottom and hollow when tapped. Remove the tags from the mold and cool on a wire rack.Note: To freeze, cool completely and wrap separately in foil. Place the wrapped tags in a strong zippered plastic bag; freeze for up to 3 months. To reheat, defrost in the refrigerator. Place the tags wrapped in foil in a preheated 350 ° oven for 15 minutes.
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  Published: 11/20/2023 7:54 PM

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