Runza Bake

Create the foundation of your dish by combining flour, butter, sugar, yeast, and salt in a spacious mixing container. Gradually add warm water to the mixture as you stir until it forms a cohesive, soft ball shape. Proceed to roll out the dough on a surface dusted with flour and continue kneading until it reaches an elastic state, typically taking 3 to 4 minutes. Transfer the dough to a bowl and cover it with a clean towel; allow it to rise in a warm, dry environment for approximately 1 hour.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) in preparation for the final stages of cooking.

Prepare the core component of your dish by heating a large skillet over medium-high heat. Cook and stir the beef and onion mixture in the hot skillet until the beef is browned, crumbly, and cooked to your liking, taking around 5 to 10 minutes. Discard any excess grease that accumulates during this process. Add the cabbage and continue cooking, stirring occasionally, until it is steamed and wilted, approximately 10 minutes. Season the mixture with garlic powder, salt, and pepper to taste.

Divide the dough into two equal portions. Roll each piece to fit an 8-inch square baking dish, taking care not to stretch it too thinly. Place one crust at the bottom and up the sides of the baking dish, pressing it firmly into position. Spoon the beef mixture into the crust and cover it with a layer of cheese slices. Cover this cheese layer with the second crust; press the edges of both crusts together to seal them securely.

Bake your dish in the preheated oven until it is lightly browned, approximately 20 minutes. Cover your casserole with aluminum foil and continue baking until the filling is hot, taking around 10 more minutes. Remove your dish from the oven and let it sit for about 5 minutes before cutting into it.