2 loaves frozen white bread dough
1 pound venison stew/roast meat
2 slices Jones Dairy Farm Dry Aged Bacon, partially frozen and chopped
1 tablespoon olive oil
1/2 medium onion, chopped
2 Jones Dairy Farm Ham Slices, finely cubed
2 cloves garlic, minced
1/4 teaspoon dried thyme
1/2 teaspoon chili powder
1/2 teaspoon paprika, Hungarian paprika preferred
2 cups green cabbage, shredded
Fresh Italian parsley, chopped
Salt and pepper, to taste
32 slices provolone, muenster or mozzarella cheese
Follow package directions to thaw bread dough—allow bread to rise according to directions. Preheat oven to 350°F.
Remove as much silver skin as possible from venison. Cut into cubes and partially freeze for easier grinding. Grind venison and bacon with meat grinder, once through course grinder plate, then through fine plate. Make sure bacon is distributed throughout mixture.
In large pan, heat olive oil over medium heat. Add onion with a pinch of salt and sauté until softened and translucent, about 5 minutes. Raise heat to medium-high; add ground venison and bacon mixture. Stir and cook until browned, breaking up large chunks.
Lower heat to medium. Add ham, garlic, thyme, chili powder and paprika. Mix well. Layer shredded cabbage on top and cover to allow cabbage to steam, stirring occasionally. Cook until cabbage turns translucent and soft; do not overcook. Remove from heat. Mix in freshly chopped parsley and salt and pepper to taste.
Cut each bread loaf into 4 equal parts, totaling 8 small bread balls. Lightly flour clean, dry surface and rolling pin. Roll out dough to roughly 9-inches in diameter. Top with piece of cheese, 2-3 tablespoons of ground meat mixture and another piece of cheese. Fold up edges to the center and pinch to seal. Place uncooked runza seam side down on parchment paper lined cookie sheets. Repeat with remaining ingredients, placing runzas at least 2 inches apart on cookie sheets. Cover with tea towel and allow dough to rise for 20 minutes.
Bake for 25 minutes or until bread is lightly golden and cooked through. Leftovers should be wrapped in foil and refrigerated. To reheat, place wrapped runzas in a 400°F oven for 10-15 minutes.