We’re training to run a half marathon this July and Sundays are our long run days. Yesterday morning we cheered Jason on during the Bridge to Brews 10k through the streets of Portland (and over the Fremont bridge). We arrived home late morning and I laced up my pair of Asics and headed out the door to clock my own 6.5 miles. My appetite usually increases when I’m running more and by late afternoon I was famished. Needed to cook up something hearty for dinner.
A couple of weeks ago I asked my mother in law for a runza recipe (Jason and I booth have Cornhusker roots). I loved runzas growing up but I wanted to change it up a bit. Jason has been on a lamb kick lately and I craved more veggies in this comfort food pocket. Here’s the recipe we came up with:
Lamb Runzas with Kale:
We used fresh pizza dough (available at Whole Foods or Trader Joe’s). Regular or whole grain – whichever your preference. For this recipe we used two packages.
1 to 11/2 pounds ground lamb (or grass fed beef)
1 medium onion, chopped
1 head medium cabbage, chopped
1 bunch kale, chopped
1 parsnip, diced
1 turnip, diced
Salt and pepper to taste (we like a lot of pepper)
Brown meat; add parsnip, turnip and onion in a skillet. Add the cabbage, salt and pepper; cook until cabbage is wilted. Add the kale and simmer until most of the liquid is gone (drain if necessary).
Roll the dough and cut into rectangles (roughly 3×6 inches). Top each with about 1/3 cup (give or take). I prefer mine pretty full. Fold over and pinch edges tightly to seal. Place on greased baking sheets. Bake at 350 degrees for 18-20 minutes or until golden brown. Serve hot. Leftovers freeze wonderfully.
I think they turned out pretty well, although next time I think I’ll roll the dough a little thinner. Jason developed a technique to fit in more filling: Roll out a 6-8 inch circle. Scoop a large portion of filling, leaving enough room around the edge to pull them up and pinch together at the top. Place on tray, pinched side down. Give it a little love pat to flatten: