Runza

Every time I make this Runza recipe, it brings back memories of cozy family gatherings in our little rural home. The smell of freshly baked dough filled with seasoned ground beef, onions, and cabbage wafts through the air, wrapping everyone in warmth. Growing up in the Midwest, I’ve always had a special connection to this dish—it feels like a warm hug on a chilly evening. You can’t help but smile when you bite into those delightful pockets of goodness. Trust me, once you try it, you’ll understand why I treasure it so much!

One of the things I love about this recipe is its simplicity. You might worry about making the dough from scratch, but guess what? Today I’m using already prepared frozen bread dough; it makes this dish not just delicious but also quick to prepare! So, let’s dive into how to create this comforting classic that will have your family asking for seconds!

Ingredients:

• Frozen bread dough – The star of the show! Using frozen dough saves you time and effort while still giving you that home-baked flavor and flaky texture.
• Ground beef – I always opt for lean ground beef to keep it healthier, but if you want a little extra flavor, feel free to use the regular kind.
• Onion – Onions add a sweet savoriness. You can use yellow onions for a milder taste or white onions if you want a sharper bite.
• Green cabbage – This brings a wonderful crunch and healthy aspect to the filling, plus it plays beautifully with the other flavors.
• Salt and fresh ground black pepper – Seasoning is key! It really enhances the flavors of the filling.

I sometimes like to add a pinch of garlic powder to the filling because, well, who doesn’t love garlic? You can easily substitute ground turkey or even a plant-based meat if you want to get creative!

How to Make Runza

Step 1: Thaw the Frozen Bread Dough
First and foremost, you’ll want to take your frozen bread dough out of the freezer and allow it to thaw according to the package instructions. This usually takes a few hours, so I like to set it out in the morning before I plan to make dinner. Keeping it at room temperature helps the dough become pliable and easy to work with.

Step 2: Brown the Ground Beef
In a large skillet, heat your choice of cooking oil over medium heat. Once the oil is shimmering, add the ground beef. As it cooks, use a wooden spoon to break it into small pieces. I find that browning the meat thoroughly really brings out the flavor, so don’t rush this step! You want it to have that beautiful brown color.

Step 3: Add the Onions
Next, it’s time to add the diced onions to the skillet. I usually chop them to a medium size—just enough to become sweet and tender without falling apart. Stir them into the beef and let them cook down until they become translucent. This shouldn’t take more than 5 minutes, and oh, the aroma will be wonderful!

Step 4: Incorporate the Cabbage
Now, it’s time to add in the chopped green cabbage. Stir it well into the meat and onion mixture, allowing it to wilt down. Cabbage adds a nice crunch, and it also absorbs the flavor from the beef and onions beautifully. Season this mixture with salt and fresh ground black pepper. I once forgot to season the filling, and let me tell you, it made a huge difference!

Step 5: Assemble the Runzas
Once your filling is ready, preheat your oven according to the package instructions on the frozen dough. On a clean surface, roll out the dough into a rectangle. Take a small scoop of your meat and cabbage mixture and place it in the center of each dough piece. Then, fold the dough over to enclose the filling, pinch the edges to seal, and place them seam-side down on a baking sheet.

Step 6: Bake Until Golden
Pop them in the oven and bake until they’re golden brown, which usually takes around 15-20 minutes. You’ll want to keep an eye on them and adjust the time based on your oven—some run hotter than others!

Step 7: Let Them Cool
Once they’re out of the oven, give them a few minutes to cool down. I know it’s tempting to dive right in, but trust me—let them settle for a bit so you don’t burn your mouth on that delicious hot filling!

Step 8: Serve Warm
Serve your Runzas warm, and watch your family’s faces light up! I often serve them with a side of mustard for dipping, but ketchup works well too. The tangy sauce complements the rich filling perfectly!

Why I Love Making This Dish
Runzas hold a special place in my heart because they remind me of cherished times spent with family—especially during our Sunday dinners. This is one of those dishes that feels like home. The love that goes into making them makes the experience even more special. Plus, I adore how customizable they are! You can fill them with whatever you have on hand; the possibilities are endless. This dish is not only comforting but also a reminder of those cozy family moments.

Tips for Perfect Results
Here’s a little trick I learned over the years: for extra crispy edges, brush the tops of the Runzas with an egg wash made from one beaten egg mixed with a splash of water before baking. It gives them that beautiful golden shine that looks so appetizing! If you prefer a more flavorful crust, sprinkle some sesame seeds on top after the egg wash.

Serving Suggestions and Sides
If you’re wondering what to serve with your Runzas, try pairing them with a simple mixed greens salad or potato wedges. The freshness of the salad balances the richness of the filling beautifully. In my house, we often have a side of pickles as well. The crunch and acidity of pickles create a perfect contrast! For a comforting twist, consider serving them with a bowl of soup, like a warm tomato basil.

Leftovers
Now, I’m sure you’re wondering about leftovers. If you have any (which, let’s be honest, is a rare occurrence!), just store them in an airtight container in the fridge. They’ll keep for about 3 days. When you’re ready to enjoy them again, reheat them in the oven for about 10-15 minutes at 350°F. This helps restore that crispy texture. I often pop one in the microwave if I’m in a hurry, but nothing beats the oven!

FAQ Section
Can I use another type of meat?
Absolutely! Ground turkey or chicken works just as well. Just note that the flavor will be a bit lighter, so adjust your seasoning accordingly.

Do I have to use cabbage?
Not at all! If you’re not a fan of cabbage, you can substitute it with other vegetables like spinach or even shredded carrots. They all work beautifully in this recipe.

Can I prepare them ahead of time?
Yes! You can assemble the Runzas a few hours or even a day in advance; just keep them covered in the fridge. When you’re ready to bake, let them sit at room temperature for 30 minutes before popping them in the oven.

This Runza recipe has become a beloved favorite in my home, and every time I make it, I feel surrounded by love and warmth. I’m excited for you to try it out because I know you’ll love it as much as I do! The comforting textures and flavors are sure to be a hit with your family. Let me know how it turns out, and if your family asks for seconds, just like mine does every time!