Runza

Rob calls these "little pockets of pleasure". The recipe comes from his mom, Jeannine. I love these, they've become a comfort food in our house. The sauerkraut doesn't have a strong taste, but does lend some flavor to this dish. I recommend that you try this one, even if you don't normally like sauerkraut. See the how to pictures below the recipe. The secret to eating these hot is to bite a small hole in each end and blow the steam out of one side. I figured this out when I couldn't wait for these to cool!

Runza
1 lb hamburger
1 small onion, chopped
pinch seasoned salt (I like Johnny's brand)
1 can sauerkraut, drained
6 pieces bacon
2 cans refrigerated crescent rolls

Place 6 strips of bacon on a baking sheet and place in the oven. Turn the oven on to 375 degrees. Cook the hamburger and onion with a pinch of seasoned salt. Check the bacon every 5 minutes or so, and bake until crisp...but not burned! Remove bacon when done, and place on paper towels to absorb excess fat and cool off. Drain fat off of the hamburger. Add the sauerkraut and crumbled, crisp bacon to the meat mixture. Mix well. Open the crescent rolls, and separate each roll. Fold the small point over onto the larger part of dough, and roll out into a rough square. Put a heaping spoon of meat mixture in the center of the dough and pull up the corners to meet in the middle. Pinch the edges closed...you've created a pouch with the dough. Place on an ungreased cookie sheet with the smooth side up. Bake according to the crescent roll package instructions...about 12 minutes, or until golden brown. Serve hot. CAUTION...these are very hot with steam on the inside. Prick with a fork to let steam escape before eating. These are good the next day...reheat in a 350 degree oven until hot. I don't recommend these for freezing.

This is the finished filling.

Step 1: Remove dough from the package and unroll. Separate rolls along perforations.

Step 2: Fold the point back toward the longer end press out into a disk shape.

Step 3: Place a heaping spoonful of filling in the center of each disk.

Step 4: Fold up the edges and press together to seal.

Step 5: Place, seam side down, on a baking sheet and bake according to package directions.

Here's the finished product...sorry for the crumby pictures...Hey, I'm a cook, not a food stylist! Hope you like them as much as we do!