Pulled Pork Runza

My version of the Nebraska staple with a barbecue twist. I used smoked pulled pork and pizza dough. Definitely not the traditional way, but way more flavorful! Ladies and gents - The Pulled Pork Runza!

Ingredients:

• 1 pound smoked pulled pork, shredded

• 1 large onion, finely chopped

• 1/4 head of cabbage, shredded

• 2 tablespoons butter

• Salt and pepper to taste

• 1 package premade pizza dough

• 1 egg, beaten (optional for egg wash)

Instructions:

1. Prepare the Filling:

   • In a large skillet, melt butter over medium heat.

   • Add chopped onion and cook until softened and translucent.

   • Add shredded cabbage and cook until slightly wilted, about 5-7 minutes.

   • Season with salt and pepper to taste.

   • Stir in shredded pulled pork.

2. Assemble the Runzas:

   • Roll out the pizza dough on a lightly floured surface.

   • Cut the dough into 4-6 equal squares or circles.

   • Place a generous spoonful of the pulled pork and cabbage mixture in the center of each dough piece.

   • Fold the dough over the filling to form a square or circle, sealing the edges tightly with your fingers or a fork.

   • If using, brush the tops of the Runzas with beaten egg.

3. Smoke the Runzas:

   • Place the Runzas on the smoker grates.

   • Smoke at 375°F for 20 minutes.

   • Check for doneness after 20 minutes. The Runzas should be golden brown and cooked through.

   • Total cooking time will vary depending on the size and thickness of the Runzas.