Homemade Runzas

My 'growing up' years were split between Lincoln, Nebraska and Overland Park, Kansas. I moved to Overland Park the summer before my freshman year of high school. I never know what to say when people ask where I grew up. I usually say that I grew up in Nebraska, but that I'm from Overland Park...it's wierd and it depends on the subject. Anyways, having grown up in Nebraska, there are a few things that I hold dear to my heart. Runzas are one of them. It it hard to find people who really appreciate Runzas unless they are from Nebraska. Luckily, my picky husband actually likes them! I have to leave the cabbage out of his though.

So, I googled Runza and found out that there is one at Metcalf and Johnson Dr! I am beyond excited right now... we may be headed that way for lunch this weekend! I hear onion rings and dip calling my name! I can't believe that I didn't know it was there!
Anyways, a few years back, my mom came across a recipe for homemade Runzas and we've been making them ever since. There isn't really a recipe here. I make them a little different everytime, but they turned out really good last night. We make ours using Rhodes frozen dough, the kind sold in loafs. Put it in a 9x13 pan to thaw and rise all day.

I browned 2 lbs of ground beef and one chopped onion. After it was cooked all the way, I put half into another pan for Heath, and added a handful of shredded cabbage for us. The key to really good Runzas is a lot of black pepper. I used freshly ground black pepper last night. I also add a little bit of salt.

Then I clean and flour my kitchen island and roll the dough out. I get 4 Runzas from each loaf.

I place one slice of American cheese (cut in half) on the dough.

Load it up with the meat mixture.

Roll it up and place on a greased cookie sheet.

Bake at 350 for about 20 minutes (until dough is golden).

We like to eat ours with tater tots and lots of ketchup! Last night I bought frozen mini corn cobs, which weren't as good as fresh, but it sounded fun!

I got 8 Runzas out of my 2 lbs of meat, which is usually my goal. And now we have leftovers for at least 2 days! Make sure to let them cool before putting in the fridge so that your bread doesn't get soggy.