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My Nebraska friend taught me this recipe, and it’s seriously to die for!.
Preparation: Start by preheating your oven following the roll dough package instructions, usually around 350°F (175°C).
Cook the Filling: Heat canola oil in a skillet over medium-high heat. Add onions and sauté until translucent. Incorporate ground beef, breaking it apart as it cooks. Season with salt and pepper to taste. Once browned, mix in the shredded cabbage and caraway seeds, cooking until the cabbage has softened.
Assemble the Runzas: Thaw the dough pieces slightly, then roll them out on a floured surface into 5-6 inch circles. Place about 1/3 cup of the beef mixture onto each circle. Add cheese if using. Fold the dough over the filling, pinching the edges to seal.
Bake: Arrange the runzas on a parchment-lined baking sheet. Bake following the dough package’s directions until they turn golden brown, about 20-25 minutes.
Serve: Allow the runzas to cool slightly before serving to avoid any scalding surprises.
Serving Suggestions & Variations:
Pair with a crisp green salad or oven-roasted vegetables for a well-rounded meal.
Experiment with different cheeses like Swiss or mozzarella for a twist on the classic.
For a vegetarian option, replace ground beef with a mix of mushrooms and lentils.
Use fresh bread dough for those who prefer making everything from scratch.
Make sure to seal the edges well to keep the filling from leaking.
Freeze any extras for a convenient, quick meal option later on.
This Runza recipe is a testament to the simplicity and heartiness of Nebraskan cuisine. Whether you’re making it for a casual family dinner or a special gathering, these meat-filled bread pockets are sure to become a beloved addition to your culinary favorites. Here’s to discovering the joy of Midwest cooking!
