Rejoice with me! I found my old binder of favorite recipes.
It’s easy to misplace things when you move frequently. During our first move from the Twin Cities to Fargo, I packed away my old binder of recipes I collected from cookbooks, cooking classes, friends, and family. I have been looking for these recipes and old photos for three years. Finally, I found them at the bottom of a box underneath a stack of boxes in our garage.
I pulled out a series of handwritten recipe cards my cousin sent me when I graduated from college. She has two daughters and made little notes about how these were some of their favorites. Her recipe for runzas, little bread pockets filled with meat and cabbage, caught my eye. I’ve seen Runza Restaurant featured on television but have never encountered runzas in person. They seem to be more popular in other parts of the Midwest like Kansas and Nebraska. Jake and I love meat pies of all varieties, so I made them this weekend.
I call this a cheater recipe because it includes canned crescent rolls. You could also make a homemade yeast dough. Frankly, I was in the mood for whatever was easiest, but I have extra meat filling so I’ll try stuffing it into Amy Thielen’s Nebraskan Runzas dough recipe next.
These pockets are easy to prepare and so delicious that we might not have many left before Monday. I haven’t seen Cousin Chris or her daughters for years, but I love feeling connected to family members (both living and deceased) as I cook their favorite recipes.
This double batch creates extra filling when using three cans of regular-sized crescent rolls. Depending on what dough you use, you may have more or less extra filling. Try making more runzas, freezing the filling for later, or serving with rice or quinoa. I found this canned crescent dough tended to burst at the seams when baking. To prevent this, cool the meat mixture before filling the dough and don’t overfill. You may have some casualties but they’ll still taste good!
3 cans of crescent rolls
1 lb of lean ground beef (or other meat)
1 onion, finely chopped
3 cups green cabbage, finely chopped (or shredded)
1 large clove of garlic, minced
Salt, to taste
Black pepper, to taste
Worcestershire sauce, to taste (about a teaspoon)
Soy sauce, a splash
Small drizzle of honey
Softened Butter, enough to lightly brush the runs
Egg, whisked for egg wash
- Brown ground beef in a little olive oil. Season with salt and pepper. If there’s a lot of excess liquid, drain.
- Add the onion and cabbage and cook it’s softer but still crisp. Season with more salt and pepper.
- Add the garlic and cook briefly until it’s fragrant but not brown.
- Season with Worcestershire and soy sauces, to taste.
- Add a small drizzle of honey for balance.
- Allow meat mixture to cool, otherwise it will make the dough sticky and cause it to tear. For faster cooling, spread on a sheet pan and put in the freezer.
- Pre-heat oven to 375℉.
- Unroll one pack of crescent rolls a time to keep the dough as chilled as possible. Arrange two triangles together so they form a square or rectangle. They will probably come out of the can perforated in a square. .
- Roll once or twice, gently, with a rolling pin to stretch out the dough. Wipe a thin layer of egg wash on the seam. Slightly overlap the triangles and roll gently with a rolling pin to stick them together and form your rectangle.
- Stretch rectangle gently with your fingers to make it a little bit bigger.
- Place meat mixture near one end of the dough rectangle. Using your finger, brush the edges of one side with egg wash. Lift the back end of the dough over and pinch the whole pocket shut.
- Put the dough pocket on a greased sheet pan. Lightly brush with egg wash and bake for 15-20 minutes until golden brown.