Heavenly Runza Bake (Printable Version)
Crisp crescent layers stuffed with tasty seasoned beef, sautéed cabbage, and melting cheese. A Midwest favorite for comfort food lovers!
# Ingredients:
→ Topping and bottom layer
01 -
2 packs of pre-made crescent roll dough
→ Filling mixture
02 -
2 lbs ground beef
03 -
2 tbsp butter
04 -
4 cups shredded green cabbage
05 -
1 large yellow onion, chopped small
06 -
1.5 cups mozzarella, shredded
07 -
Salt, as much as you like
08 -
Black pepper, to your taste
# Steps:
01 -
Set your oven to heat to 375°F (190°C). Lightly grease a 9x13 baking pan.
02 -
Heat butter in a big pan over medium heat. Toss in the onion and cook until it's soft and see-through, around 4-5 minutes.
03 -
Throw the ground beef into the pan, add salt and pepper, and break it apart as it browns. Let it cook for 6-8 minutes.
04 -
Add the shredded cabbage to the beef and keep cooking until the cabbage becomes soft and gets a bit golden. This’ll take another 7-10 minutes. Turn off the heat when done.
05 -
Take one package of crescent dough and press it firmly into the bottom of the greased pan, making sure the seams close and it forms a nice base that goes up the edges slightly.
06 -
Spread the cabbage-beef mix over the crust. Sprinkle the shredded mozzarella evenly on top.
07 -
Roll the second pack of crescent dough over the filling, sealing seams by pinching them together.
08 -
Pop it in the oven and bake for 25-30 minutes, or until the top turns flaky and golden.
09 -
Wait 5-10 minutes after pulling it from the oven. This makes it easier to cut and hold its shape when serving.
# Notes:
01 -
Brings together the classic flavors of Nebraska's runza sandwiches but in an easy casserole.
02 -
Seal crescent dough seams tightly so nothing leaks out while baking.
03 -
Cooking the cabbage until tender and golden is key for the best taste.
04 -
Leftovers warm nicely in the oven at 350°F for 15-20 minutes or just microwave single portions.