Whole Wheat "Runza" need a dough recipe
I remember from when I was a young Missile Launch Officer, stationed at FE Warren Air Force Base in Cheyenne, Wy, one of my favorite foods was a tasty cabbage pocket from a gas station that we would buy on our way back from one of the missile sites. It wasn't officially called a "Runza" because it wasn't from the Runza restaurant. Perhaps it was really more of a "bierock", although that's a Kansas food. I really don't remember the shape to officially identify it's name, but since it was from Western Nebraska, most people would call it a Runza. The one I remember was actually baked by an older German woman who owned the gas station with her husband, I believe. So, it may not have been the Americanized "Runza" that most think of from the Runza restaurant fast food chain or frozen in the stores.
I hadn't thought of this in years and the other day it just popped into my head for no particular reason. I don't do much cooking with white flour and most of the recipes I'm finding for Runzas are not only white flour but also include lots of sugar and very high amounts of yeast. I don't think I would like the taste of these dough recipes. I don't even think I would have liked the taste back then, before I knew anything about bread, since I've never liked sweet stuff much, especially with my meat. I suspect the German lady who baked this wonderful cabbage pocket had her own recipe from the old country.
I'd like a good WW dough recipe that would work to make my own " Runzas". They don't have to be perfectly traditional, since obviously whole wheat won't be traditional anyway.