Description
A comforting and delicious casserole inspired by the classic Runza sandwich, featuring a savory beef and cabbage filling encased in crescent roll dough.
Ingredients
Scale
- 2 packages refrigerated crescent roll dough
- 2 pounds ground beef
- 2 tablespoons butter
- 4 cups green cabbage, shredded
- 1 large yellow onion, finely chopped
- 1½ cups shredded mozzarella cheese
- Kosher salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large skillet, melt butter over medium heat. Add chopped onion and sauté until translucent and softened, about 4-5 minutes.
- Add ground beef to the skillet and season with salt and pepper. Cook until browned, breaking it up with a spoon as it cooks, about 6-8 minutes.
- Stir in the shredded cabbage and continue cooking until the cabbage is tender and golden, about 7-10 minutes. Remove from heat.
- Roll out one package of crescent roll dough in the prepared 9×13 inch dish, pressing the seams together to form a solid crust covering the bottom and slightly up the sides.
- Spread the beef and cabbage mixture evenly over the crescent roll crust. Top with the shredded mozzarella cheese.
- Roll out the second package of crescent roll dough and carefully place it over the filling, pressing the seams together to seal.
- Bake for 25-30 minutes or until the top crust is golden brown and flaky.
- Let the casserole cool for 5-10 minutes before slicing and serving. This helps it hold together better when cut.
Notes
- For a vegetarian option, substitute ground beef with a meat alternative and use a vegan cheese.
- Feel free to add additional seasonings such as garlic powder or paprika for more flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg