Beef and Cabbage Runzas
"Elevate your dinner game with these Beef and Cabbage Runzas, featuring a flavorful ground beef and cabbage filling wrapped in crescent roll dough and baked until golden brown. A delicious twist on a classic comfort food!"
Equipment
- - Deep skillet for cooking the beef and cabbage filling.
- - 9x13-inch baking dish for assembling and baking the runzas.
Ingredients
- 2 tablespoons butter
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 2 cups chopped cabbage
- 1 10 ounce can low-sodium cream of mushroom soup
- 2 8 ounce packages refrigerated crescent rolls
- 1 cup shredded Cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a deep skillet, melt butter over medium heat. Add ground beef and cook until browned, about 5 minutes.
- Add onion, salt, pepper, and garlic powder to the skillet; cook until the onion softens, for about 3 to 5 minutes. Then, add cabbage and cook until tender, which should take about 5 minutes. Stir in the mushroom soup into the skillet.
- Open the crescent roll packages and unroll the dough. Press 8 pieces into the bottom of a 9x13-inch baking dish. Pour the beef mixture on top. Cover with Cheddar and mozzarella cheeses. Place the remaining 8 pieces of dough on top.
- Bake in the preheated oven until the top is golden brown and the filling is bubbling, for about 20 to 30 minutes.
Notes
- Ensure the ground beef is fully cooked before adding the other ingredients to the skillet.
- Adjust the seasoning according to your taste preferences.
- Use low-sodium cream of mushroom soup to control the saltiness of the dish.
- Adjust the seasoning according to your taste preferences.
- Use low-sodium cream of mushroom soup to control the saltiness of the dish.