Easy Runza's

A quick take on the classic Nebraska runza: seasoned ground beef and soft cooked cabbage sandwiched between two sheets of crescent roll dough and baked until golden. Four ingredients and you’ve got a hot, savory dinner that feeds the family.

The crescent roll dough is the shortcut that makes this a weeknight possibility. Instead of making yeast dough from scratch, you roll out one tube as the bottom crust on a sheet pan, pile on the filling, and seal the second tube on top. Pinch the edges tight and bake. Cut into squares and serve.

Dry onion soup mix seasons the ground beef in one step, no measuring out individual spices. It gives the meat a savory, oniony punch that pairs naturally with the sweet, tender cabbage.

Pro Tips

• Cook the cabbage until it’s fully transparent and tender. Undercooked cabbage stays crunchy and releases water inside the dough, making it soggy.
• Don’t separate the crescent roll triangles. Roll each tube out as one solid sheet to create an unbroken crust with no gaps.
• Pinch the edges firmly. If they pop open during baking, the filling leaks and the dough dries out.
• Let the runza rest 5 minutes after cutting. The filling is screaming hot straight from the oven.

Variations

• Add shredded Swiss or pepper jack cheese over the filling before sealing for a cheesy runza.
• Mix in sauerkraut instead of (or alongside) the cabbage for a tangier, more German-style filling.
• Use ground turkey instead of beef for a lighter version.