Preheat oven to 375 degrees

Add olive oil to a saute pan and saute onions until slightly brown.

Add ground beef, ground turkey, and cabbage to a large pot. Cook until the meat has been cooked all the way through. If you are using extra lean ground beef you may need to add the olive oil to help it cook. You can add the salt and pepper now or wait until everything has finished cooking.

Take the mixture from above and drain. Add the finely chopped sauerkraut and the sauteed onions to it and mix in well. If you don't like sauerkraut then leave it out and everything will still taste fine. Salt and pepper to taste (you will probably need a lot of salt and pepper).

Cut off small pieces of dough and roll out into a circle shape about 6 inches across (they don't have to be perfect). Add a large spoonful of the mixture to the center. Take the edges of the dough, bring up to the center and meet with the rest of the dough while making sure the runza is fully sealed. Flip the runza over onto a greased baking sheet (with the sealed end down). Repeat until all dough/mixture is used. If you wish to add cheese to the middle you can (american cheese works well).

Add some of the egg wash to the top and side of each runza so that they will brown in the oven.

Cook in a the 375 degree oven for 18 to 20 minutes or until the dough has browned.

If freezing, wait until the runzas are completely cool and then add to a freezer bag. Fill bag with one layer of runzas and lay flat in the freezer. Reheat in the microwave or toaster over (for a more crispy runza).