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Pocket sandwiches

January 3, 2011

runza

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I couldn’t wait to use the new stand mixer my parents got us for Christmas, and I was especially excited to try out the dough hook. We had a bunch of leftover sliced ham that needed to be used, so I decided to make pocket sandwiches: I could use my dough hook and use up the ham!

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This is the type of dough used to make Runzas, and if you’ve spent any time in Nebraska, you’ve no doubt had one of these tasty treats. They’re filled with ground beef and cabbage, and they’re delicious. You can fill these pouches with anything you want, though. What a great way to use leftovers! Fill them with barbecue pork and cheddar cheese. Make a hand-held pot pie by adding chicken, gravy and veggies. Get the kids to eat their broccoli by putting it in a pocket with some cheese. The possibilities are endless! The sandwiches are also wonderfully portable … make a few extras for school lunch!

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Here’s how to make the dough:

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4 1/2 cups flour (or more as needed)

1/2 cup sugar

2 packages active dry yeast

1 tsp. salt

3/4 cup milk

1/2 cup water

1/2 cup shortening (I used 1/4 cup butter and 1/4 cup oil)

2 eggs

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In a large bowl (or your stand mixer), place 1 3/4 cups of the flour, plus the sugar, yeast and salt. Combine well. 

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In a small pan, heat milk, water, and shortening to about 125 degrees F. Pour the liquid over the flour mixture. Add the eggs. Beat on low until blended, then beat an additional 3 minutes on high.

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I using a stand mixer, switch to the dough hook. Add the remaining flour, plus additional flour as needed.  Knead (either by hand or with the mixer) for 6 to 8 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about an hour.

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Punch the dough down and roll into 12 6-inch squares or circles. Top each piece of dough with meat, cheese, or whatever ingredients you wish to include, then fold the dough in half and seal tightly by pinching the edges. Place on a greased baking sheet and bake at 350 degrees F. for 20 minutes or until golden brown.

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