Runzas
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Runzas
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| Servings |
| 12sandwich rolls |
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Ingredients
- 22ounces refrigerated French bread dough
- 1pound ground beef
- 1cup yellow oniondiced
- 2 1/2cups green cabbageshredded
- 1Tablespoon water
- 2teaspoons Worcestershire sauce
- 3/4teaspoon ground oregano
- 3/4teaspoon ground black pepper
- 1/8teaspoon salt
- 1/8teaspoon paprika
- 1/8teaspoon garlic powder
- 1/8teaspoon ground turmeric
- 6ounces Fat Free Mozzarella Cheese
Instructions
- Wash hands and clean all prep surfaces.
- Brown ground beef over medium heat. Drain excess fat, if needed.
- Add diced onions and shredded cabbage on top of browned beef. Cover with a lid and cook for 15 minutes over medium heat, or until vegetables are softened.
- Stir vegetable and beef mixture and add water, Worcestershire sauce, and spices. Continue to cook for a few minutes until spices become fragrant. Turn of heat and cover.
- While beef and cabbage mixture cools slightly, preheat oven to 350-degrees and prepare the bread dough.
- Divide refrigerated dough into 12 equal portions. Roll each portion of dough into thin rectangles.
- Top each dough portion with ½ oz of mozzarella cheese and beef/cabbage mixture.
- Pinch dough closed to create rectangular “loaf” shapes. Alternatively, you can shape dough into “rolls”, if desired.
- Place filled runzas seam-side down on a sheet pan and bake for 18-20 minutes, or until golden brown.
Recipe Notes
Runzas freeze well!
Make multiple batches and freeze cooked runzas for up to three months.
Don’t want to shred cabbage? Use pre-shredded packages from the produce section or drained sauerkraut instead!
Runzas are delicious hot or room-temperature!
