Runza (Cara)

Updated at: Thu, 17 Aug 2023 07:36:27 GMT

Step 1

Cook the ground beef, onions, and garlic in a large skillet over medium heat, until the beef is almost cooked through.

Step 2

If you look closely, you may see a tiny bit of pink still on the beef. This is the point where we add in the cabbage, salt, pepper, and cayenne.

Step 3

Stir the cabbage and seasonings into the beef, and then cover the pan with a lid. Turn the heat down to low and let it simmer for 30 minutes.

Step 4

Once the 30 minutes is up, let the mixture cool some so that you can handle it without burning yourself, and without it making the dough a soggy mess.

Step 5

I use 2 loaves of Rhodes bread dough for this recipe, but you can use your preferred dough or even make your own!

Step 6

Take the thawed dough out of the refrigerator about 15 minutes before you are ready to assemble. It gets stretchier as it warms. If you find it difficult to work with, where it keeps shrinking up after you roll it out, let it sit longer at room temperature.

Step 7

Divide each loaf into 5 pieces. For those of you who like precision, and if you own a scale, make them 3.2 ounces each. For the rest of you, just take your best guess. It will be fine.

Step 8

Put a little bit of flour onto your rolling surface, and roll each piece of dough ¼-inch thick. You are going for a bit of a rectangle, but it doesn't have to be exact. Mine usually turn out a bit wonky.

Step 9

Place ⅓ cup of the filling into the center of the dough. Again, it doesn't have to be exact, but I use a ⅓ cup scoop. This is an easy tool for getting the filling from the pan to the dough, and the consistent measurement means that the bierocks should cook consistently, and you won't have a larger one still needing to cook while the rest are ready.

Step 10

Top with about 2 tablespoons of shredded cheese. I use cheddar, but Monterey Jack or Colby would work well too.

Step 11

Take one end and pull it up and over the filling, then bring the sides up and pinch together in a line down the middle of the pocket. Finish by bringing the other end up and pinching it with the rest of the dough.

Step 12

Double-check your dough to make sure it is pinched well so that all of the filling stays inside.

Step 13

Place Runzas into a baking dish and let them rise for 30 minutes. In this photo, they are pretty close together, but I recommend leaving an inch of space between them. This helps them to bake individually and prevents them from breaking open when serving.

Step 14

Place the bierocks into a baking dish and let them rise for 30 minutes. In this photo, they are pretty close together, but I recommend leaving an inch of space between them. This helps them to bake individually and prevents them from breaking open when serving.

Step 15

After 20 minutes, brush them with butter, then continue baking until they are golden brown.

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