I first had these when I lived in Lincoln, NE. I don't know why runza huts haven't caught on in other states! I used half sausage, half ground beef, shredded carrot and onion, nutmeg and worcestershire, no cheese. To my mind, the nutmeg and worcestershire sauce are the "secret ingredients". Flatten the dough out and cup it in the palm of one hand while you fill with the other, using a slotted spoon so excess liquid will drain off first. Then pinch the edges together while still in your hand. I've made these for my family for over 30 years and they beg for them. A friend has a recipe for bierocks that is an old German dish, but pretty much the same recipe except she uses sauerkraut instead of cabbage, and swiss cheese.
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I first had these when I lived in Lincoln, NE. I don't know why runza huts haven't caught on...