What are Bison Runzas?
Bison runzas are a delicious combination of seasoned ground bison, cabbage, and onions, all wrapped in a warm, fluffy dough. The flavors meld together perfectly to create a hearty and satisfying meal that is perfect for any time of day.
Bison Runzas Recipe:
Ingredients:
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1 lb ground bison
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3 garlic cloves, minced
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1/2 large onion, chopped
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Seasonings of your choice (we used fresh rosemary, oregano, and basil, plus salt and pepper—you can add anything else you like!)
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1/2 small head of cabbage, chopped into thin strips (you can use as much or as little cabbage as you prefer)
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16 Rhodes Frozen Rolls (thawed and risen)
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Optional: Swiss cheese, fresh mushrooms we sauteed in butter
Instructions:
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Prepare the Filling:
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In a large pan, heat a little oil and brown the chopped onion and minced garlic (I used a garlic press). Add your choice of seasonings—I went with fresh rosemary, oregano, basil, salt, and pepper.
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Once the onions are translucent, add the thawed ground bison to the pan and cook until browned.
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Place the chopped cabbage on top of the bison and cook on low to medium heat, stirring occasionally, until the cabbage wilts down and becomes tender.
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Prepare the Dough:
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While the filling is cooking, get the Rhodes rolls ready to be “stuffed.” After letting them thaw and rise all day (don’t rush this step!), flatten each roll into a 4 1/2 x 6-inch rectangle(roughly). Setting out 16 rolls was just about the right amount.
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Add about 1/4 cup of the bison and cabbage mixture onto each piece of dough. If you’re feeling adventurous, you can add other ingredients like Swiss cheese and sautéed mushrooms—we love Swiss Mushroom Runzas in our house!
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Form and Bake:
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Fold the long sides of the dough to the center, tuck in the ends, and turn the Runza over. Place it on a baking sheet.
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Preheat your oven to 350°F. Before baking, I brushed the tops with a butter glaze. Bake for 15-20 minutes until golden brown.
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Enjoy:
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Once they’re out of the oven, they’re ready to eat!
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