Smoked runzas: beef, onion and cabbage filling with American cheese in store-bought frozen bread dough

Heat a little oil in a pan, add the ground beef, spread it out and let it sit to sear and colour, about a minute, before breaking it up.

Before the beef is completely done, add the half white onion and the diced half jalapeno and mix while the vegetables soften.

Add the cut-up cabbage.

Season with Worcestershire, smoked paprika, salt, pepper and the house seasoning; mix. A little pink left is fine since it cooks again for about half an hour.

Take off the heat, drain the extra liquid and let the filling cool; mix in a little beef rub.

Move the frozen dough loaves from freezer to fridge overnight, then let them rise at room temperature (about three hours is intended; these went five-plus and dried out).

Squish the risen dough down, measure out a chunk and roll it out on a little flour into a rectangle.

Lay on American cheese and some filling, fold the dough over and seal it into the rectangular runza shape; place on a baking sheet and repeat.

Butter the tops, ends and sides and sprinkle with a little kosher salt.

Smoke at 375 until golden, 25 to 30 minutes; let cool a bit before cutting.