Back in the day, I was all about this dish—I kept asking my mom to make it for me.

4 cups all-purpose flour
1/4 cup sugar
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/4 cup unsalted butter
2 large eggs
1 pound ground beef
1 small onion, chopped
2 cups shredded cabbage
Salt and pepper to taste
1 tablespoon Worcestershire sauce
1 tablespoon vegetable oil

In a large bowl, combine 1 1/2 cups of flour, sugar, yeast, and salt.

In a small saucepan, heat milk, water, and butter until warm (120-130°F).

Add the warm liquid to the flour mixture and beat until smooth.

Add eggs and remaining flour to form a soft dough.

Knead dough on a floured surface until smooth and elastic, about 6-8 minutes.

Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.

In a large skillet, heat oil over medium heat. Add ground beef and onion, cooking until beef is no longer pink.

Stir in cabbage, salt, pepper, and Worcestershire sauce. Cook until cabbage is tender. Remove from heat and let cool.

Punch down dough and divide into 8 equal pieces. Roll each piece into a 6-inch circle.

Place about 1/3 cup of the beef mixture in the center of each circle. Fold dough over filling and pinch edges to seal.

Place runzas on a greased baking sheet, seam side down. Cover and let rise for 20 minutes.

Preheat oven to 375°F. Bake runzas for 20-25 minutes or until golden brown.

Remove from oven and brush with melted butter. Serve warm.

For a cheesy twist, add shredded cheddar cheese to the filling before sealing the dough. You can also experiment with different meats, such as ground turkey or sausage, for a different flavor profile. For a vegetarian option, substitute the meat with mushrooms or lentils. To add a bit of spice, mix in some chopped jalapeños or a dash of hot sauce to the filling. If you’re short on time, you can use store-bought pizza dough as a quick alternative to making your own dough.