Just The Filling, Please

We made homemade Runza for Christmas eve this year with our usual Sausage Tortellini soup. Of course I had a bit more filling than bread so it went into the fridge.

Now Runza is a great idea but not so much at the local shop these days. They have amazing burgers but the Runza sandwich seems a little mushy and less than fresh these days especially when compared to these homemade beauties.

I made this filling and used Rhodes Texas Size frozen rolls for the bread component. They make perfect mini sandwiches but drives my blood sugar skyward due to the carby bread. Tonight I had just small bowl of leftover filling with a slice of American Cheese melted over the top for a really tasty, low carb dinner. It was so good.

Here is how I make my Runza filling:

1 to 1 1/2 pound ground beef 85%
1 package of coleslaw mix
1 medium onion, diced
1 tbls butter
1 teaspoon garlic powder
Salt and pepper.
Saute the onion in butter till translucent, add the ground beef and cook till no longer pink. drain if need but leave some fat to wilt the slaw you add next along with the garlic powder, salt and pepper.  Cook till the cabage slaw is tender crisp, sample to adjust seasoning, then set aside to cool.

After the rolls rise, flatten them out into oblongs, fill with a heaping tablespoon of filling and a 1/4 to 1/2 slice of  American Cheese. I especially like Kroeger brand as its thick and tasty. Seal the roll and place seam side down on parchment. Bake at 350 till golden brown.