Runza Breakfast Pocket

Activate the yeast: In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy. This proves your yeast is alive and active.

Make the dough: Add the softened butter, egg, and salt to the yeast mixture. Gradually stir in the flour until a soft dough forms. Knead for 5-7 minutes until smooth and elastic.

Let it rise: Place dough in a greased bowl, cover with a kitchen towel, and let rise in a warm place for 45-60 minutes until doubled in size.

Cook the sausage: In a large skillet over medium-high heat, brown the breakfast sausage, breaking it into crumbles. Remove and set aside, leaving the drippings in the pan.

Saute the vegetables: Add the onion to the skillet and cook until softened, about 3 minutes. Add the shredded cabbage and garlic powder. Cook until cabbage is tender but still has a slight crunch, about 5-7 minutes. Season with salt and pepper.

Combine the filling: In a large bowl, combine the cooked sausage, cabbage mixture, scrambled eggs, and shredded cheese. Mix well and let cool slightly.

Shape the pockets: Punch down the dough and divide into 8 equal pieces. Roll each piece into a 6-inch circle. Place about 1/2 cup of filling in the center of each circle.

Seal the Runzas: Fold the dough over the filling, bringing edges together. Pinch firmly to seal, then flip seam-side down onto a parchment-lined baking sheet. Let rest for 15 minutes.

Bake: Preheat oven to 350°F. Bake the Runzas for 20-25 minutes until golden brown. Brush with melted butter immediately after removing from the oven.

Serve warm: Let cool for 5 minutes before serving. These are best enjoyed warm, perhaps with a side of hot sauce or salsa for dipping.