Rejoice with me! I found my old binder of favorite recipes. It's easy to misplace things when you move frequently. During our first move from the Twin Cities to Fargo, I packed away my old binder of recipes I collected from cookbooks, cooking classes, friends, and family. I have been looking for these recipes and old photos for three years. Finally, I found them at the bottom of a box underneath a stack of boxes in our garage. I pulled out a series of handwritten recipe cards my cousin sent me when I graduated from college. She has two daughters and made little notes about how these were some of their favorites. Her recipe for runzas, little bread pockets filled with meat and cabbage, caught my eye. I've seen Runza Restaurant featured on television but have never encountered runzas in person. They seem to be more popular in other parts of the Midwest like Kansas and Nebraska. Jake and I love meat pies of all varieties, so I made them this weekend. I call this a cheater recipe because it includes canned crescent rolls. You could also make a homemade yeast dough. Frankly, I was in the mood for whatever was easiest, but I have extra meat filling so I'll try stuffing it into Amy Thielen's Nebraskan Runzas dough recipe next. These pockets are easy to prepare and so delicious that we might not have many left before Monday. I haven't seen Cousin Chris or her daughters for years, but I love feeling connected to family members (both living and deceased) as I cook their favorite recipes. Easy Runzas This double batch creates extra filling when using three cans of regular-sized crescent rolls. Depending on what dough you use, you may have more or less extra filling. Try making more runzas, freezing the filling for later, or serving with rice or quinoa. I found this canned crescent dough tended to burst at the seams when baking. To prevent this, cool the meat mixture before filling the dough and don't overfill. You may have some casualties but they'll still taste good!