Midwestern Runza Sandwiches

3 loaves frozen bread dough
1/2 cup shortening
3 pounds very lean ground beef
3 medium cabbages, shredded
3 medium onions, chopped fine
1 tablespoon salt
1 1/2 teaspoons black pepper
1/3 cup plus 2 tablespoons butter, melted

Defrost frozen bread dough according to package directions; let rise once.

Heat shortening (last time I used butter) in large skillet over medium heat. Add ground beef, cabbage and onion. Cook until cabbage is slightly soft, about 5 - 7 minutes; do not brown. Drain beef mixture and stir in salt and pepper; set aside.

Heat oven to 375 degrees F.

Roll bread dough into a 12-inch square that is 1/4-inch thick. Cut into 6-inch squares. Divide beef mixture evenly among the squares; bring corners together and pinch sides shut on each square. Let rise for 20 minutes. Prick gently with fork to allow steam to escape as they bake. Bake for 20 minutes or until brown. Brush tops with melted butter.

Makes 12 sandwiches.

Variations: Add Velveeta cheese to the filling. You can also add marinara sauce, mozzarella cheese, cumin, chili powder and jalape�o peppers or pepper jack cheese.