Italian Runza's

My husband Gary is from the  midwest and they have a restaurant there called Runza. They have this hot pocket type of thing there that he absolutely loves. His mom has made Runza's at home before and I wanted to make the italian version at home. I also wanted to make it as healthy as I could. Make this Challah Bread recipe using better for bread flour. I then originally used this Runza Recipe and have adapted it to match what we think would be a good remake of a seasonal italian Runza.


Ingredients:
For the Challah:

• 1 tsp + 4 tbsp sugar
• 1/2 cup warm water
• 3 tsp yeast
• 4 cups better for bread flour
• 1 tsp salt
• 1/3 cup extra virgin olive oil
• 2 eggs

For the Runza's:

• 2 tbsp extra virgin olive oil
• 1 lg chopped yellow onion
• 2 tsp chopped garlic
• 1.25 lbs hot italian turkey sausage, casings removed
• 1 lb ground turkey
• 1 tsp salt
• 1 tsp pepper
• 1 bag shredded cabbage
• 1 jar (24 oz) Prego Heart Smart Roasted Red Pepper and Garlic pasta sauce
• 2 tbsp cumin seeds
• 12 slices of mozzarella cheese, each one split in two

Directions:
For the Challah:

1. Put 1 tsp sugar, water, and yeast into your stand mixer bowl. Let it foam up for 10 min.
2. Add the flour, salt, olive oil and eggs to the stand mixer.
3. Attach the dough hook to the stand mixer and turn to stir for 6 min.
4. Put the slightly sticky dough in a large greased bowl then place in a warm dry place for about an hour.
5. Knead the dough a little, then put back to rise for 30 more min.

For the Runza:

1. Put extra virgin olive oil and yellow onion in a deep skillet or soup pot if you don't have a deep skillet and saute until onions are just translucent.
2. Add sausage and ground turkey and cook until the meat is browned, breaking up the meat as it cooks.
3. Add salt and pepper.
4. Pour the shredded cabbage over the top and mix as best you can, then place the lid on the skillet for 5 min.
5. Mix and then recover for an additional 5 min, at this time the cabbage should be pretty well cooked down.
6. Add the jar of pasta sauce and the cumin seeds and mix.
7. Allow the mixture to cool while you get the dough split into about 15-20 equal sized balls. Each ball should be about the size of the inside your palm.
8. Roll out each dough ball into at least 5in. by 5in. it should be pretty thin, the trick is not to let it tear. Don't be afraid to be liberal with the flour on the rolling pin and roll out board.
9. Place 1 half slice of Mozzarella cheese in the middle of the dough.
10. Then place a medium ice cream sized scoop of meat sauce mixture in the center. 
11. Fold the sides in creating a pocket.
12. Place pocket side down on parchment lined baking sheet.
13. Pre-heat oven to 350 degrees F. While the oven heats up the Runza's will rise a little more.
14. Bake for 25 min, the tops should be lightly browned and when you tap on the top with a corner of a spatula you will hear a hollow sound.