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    You are in: Home / Recipes / Runsas Recipe
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    Average Rating:

    2 Total Reviews

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    • on September 13, 2012

      The dough for these were amazing and all I can think of is that you could put any dry filling you want using this dough. I did add crushed red pepper because my B/F thought the filling was bland before I did the assembly. These were large sized, but I ate a whole one and so did everyone else who got one. I will make these again. Really great on the first day. OK on the second. This will go into my make again list. It was worth the time. I did make these at little over 4000ft, so I add a little more water, cut the yeast in half. Then doubled the rise time. I have found if I do not do this, the dough will rise very fast then fall in the higher elevation. Next time I will try some with sliced Swiss cheese for more adult flavor.

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    • on March 09, 2012

      I had a similar recipe and over the years have lost contact with it so i searched and found this one and I must say, they were super delicious! I love the dough and the sweetness it had and it goes so nicely with the beef and cabbage. Glad to have found this recipe since mine went missing. PS-these freeze well too, Thanks Brookelynne26 for a definite keeper!

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    Nutritional Facts for Runsas

    Serving Size: 1 (282 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 634.2
    Calories from Fat 273
    Total Fat 30.3 g
    Saturated Fat 12.1 g
    Cholesterol 108.1 mg
    Sodium 529.2 mg
    Total Carbohydrate 61.5 g
    Dietary Fiber 3.3 g
    Sugars 15.9 g
    Protein 28.0 g

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