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1. Preheat your oven to the temperature instructed on the roll dough packaging, typically around 350°F (175°C).
2. In a large skillet, heat the canola oil over medium-high heat. Sauté the onions until translucent, about 3-5 minutes.
3. Add the ground beef to the skillet and cook until well-browned, breaking it apart with a spatula as it cooks. Drain any excess fat if necessary. Season with salt and pepper to taste.
4. Stir in the shredded cabbage and caraway seeds into the beef and onion mixture. Continue to cook for another 5-7 minutes until the cabbage is wilted and the flavors meld together. Adjust seasonings as needed.
5. Take each frozen roll dough piece and thaw it slightly, just enough to manipulate. On a lightly floured surface, roll out each dough piece into a 5-6 inch circle.
6. Place a generous scoop (about 1/3 cup) of the beef mixture onto the center of each dough circle. Add a sprinkle of cheddar cheese onto the filling if using.
7. Fold the dough over the filling, creating a half-moon shape. Pinch the edges to seal the runza, ensuring it’s completely closed so the filling stays contained.
8. On a baking sheet lined with parchment paper, arrange the runzas seam side down, leaving space between them for expansion.
9. Bake according to the roll dough package instructions until the bread is golden brown, generally about 20-25 minutes.
10. Remove from oven and let the runzas sit for a few minutes before serving. Be cautious as the filling will be hot.
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Variations & Tips:
– Consider adding different cheeses, such as Swiss or mozzarella, for a different flavor profile.
– For a vegetarian twist, use a meat substitute or a mixture of mushrooms and lentils in place of the ground beef.
– Traditional Runzas do not include cheese, so feel free to omit it for a more authentic experience.
– If available, fresh bread dough can also be used in place of the frozen roll dough. Simply portion the dough into 12 even pieces before rolling out.
– Make sure that the edges are sealed tightly to prevent leaking during baking, and don’t over-stuff the runzas to avoid breakage.
– Freeze any leftovers and reheat in the oven for a quick and easy meal on busy days.
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