If you've never been to the great state of Nebraska, you've probably never heard of runzas. Heck, you could probably drive through and not hear of them. And trust me, you are missing out. If you get the chance, go there. Stop at a Runza. Yes, they are not only a food, but a food chain. Don't get a burger. Get a runza. You won't regret it. It's basically meaty deliciousness baked directly into a bun. Now, a true runza is made with cabbage and onions as well as beef. Don't let that put you off; I am certainly not a cabbage fan myself. Which is part of why I used celery instead. The other reason, if you must know, is because I had some celery that needed to be used up-- it was starting to go limp, which is a terrible thing for celery to be. Even with the substitution, these turned out really well.
Quick Almost-Runzas
2/3 lb. Ground Beef (I used somewhere between 1/2 and 1 lb. for this recipe)
1/3 Onion, diced
4-ish stalks Celery, diced
Salt
Pepper
dash Worcestershire Sauce
1 package pre-made Biscuit Dough
This starts out ridiculously easy-- throw the meat and veggies in a pan, and cook them until the meat is brown and the veggies are wilted. I suppose if you really wanted to, you could pre-cook the onions and have some lovely caramelized flavors, but it's not necessary. The juice/fat from the beef gives everything such wonderful flavor. Drain off the excess meat juices/fat, and season everything with salt and pepper. I have a friend who swears the pepper is the secret, and you just have to be liberal with it, beyond what you might think is necessary. I don't know. I just keep adding them until it tastes good. Throw in the worcestershire sauce, too, and stir it around so everything is well-distributed. The sauce is really going to give you umami taste and kick up the flavor an extra notch. If you don't have it, it's not the end of the world, but it's not quite right, either. Set the meat mixture (filling) to the side.
Preheat your oven to the temperature specified for baking by the biscuit package. Take the biscuits out of the tube. Split them mostly in half (see photo), and push/pull them a little until they're thinner and wider. Spoon the filling into the biscuit, fold it back together, and pinch the edges tightly shut. Arrange the almost-runzas on a cookie sheet (or in some sort of baking pan if you can't find a cookie sheet) and bake until the biscuits are lightly browned. TA-DA! Midwestern Deliciousness.