Ingredients
Scale
- Dough: 2 (8 oz) cans crescent dough sheets or homemade dough
- Filling:
- 1 lb ground beef
- 1 small onion, diced
- 2 cups green cabbage, finely chopped
- 1 tsp garlic powder
- ½ tsp black pepper
- ¾ tsp salt
- 1 tbsp Worcestershire sauce
- 1 cup shredded cheddar or Swiss cheese (optional)
- 1 tbsp olive oil
- For brushing: 1 beaten egg, sesame seeds (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- In a skillet, heat olive oil. Sauté onions 2–3 mins, then add beef. Cook until browned.
- Add cabbage, garlic powder, Worcestershire, salt, and pepper. Cook until cabbage is soft. Let cool slightly.
- Divide dough into 8 portions. Roll into circles. Fill each with 3–4 tbsp meat mix and cheese (if using).
- Fold dough over and pinch edges to seal. Place seam-side down on sheet.
- Brush tops with egg wash. Add sesame seeds if desired.
- Bake 20–25 mins until golden. Let cool 5 mins before serving.
Notes
- Make sure cabbage is finely chopped for even filling.
- Let filling cool before sealing to avoid soggy dough.
- Freeze unbaked Runzas individually for easy baking later.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Midwestern
Nutrition
- Serving Size: 1 Runza
- Calories: 390
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg