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    You are in: Home / Recipes / Runza Burgers Recipe
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    Runza Burgers

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    tuttifrutti's Note:

    A different take on a Nebraska original recipe. Quick and easy

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    Ingredients:

    Yield:

    burgers

    Units: US | Metric

    • 1 lb ground beef
    • 4 cups cabbage, chopped
    • 1/2 cup celery
    • 1/4 cup onion, chopped
    • 1/2 teaspoon pepper
    • 2 teaspoons garlic salt
    • 2 (12 ounce) packages refrigerated crescent dinner rolls

    Directions:

    1. 1
      Mix all ingredients together.
    2. 2
      Seperate rolls to make 8 squares.
    3. 3
      Put some meat mixture in each rolls.
    4. 4
      Then pull roll corners together and pinch shut.
    5. 5
      Bake 15 minutes or until brown according to instructions on crescent rolls.

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    Ratings & Reviews:

    • on February 09, 2008

      55

      Great recipe - the filling tastes just like the traditional runzas I've had (and I live in Nebraska - I've eaten a lot of runzas, though this was the first time I've made them myself). I used a whole large onion instead of measuring out 1/2 cup, and used 6 celery stalks. Also, I used fresh minced garlic instead of garlic salt. I added salt to the mixture. I cooked everything together first, too (in a skillet on the stove). The crescent rolls gave the crust/bread a light, buttery flavor that I really enjoyed. All in all, I really liked this recipe and will make them again. Thank you for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Runza Burgers

    Serving Size: 1 (1513 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 394.7
     
    Calories from Fat 126
    31%
    Total Fat 14.0 g
    21%
    Saturated Fat 4.6 g
    23%
    Cholesterol 81.0 mg
    27%
    Sodium 512.5 mg
    21%
    Total Carbohydrate 46.9 g
    15%
    Dietary Fiber 4.1 g
    16%
    Sugars 5.2 g
    20%
    Protein 19.2 g
    38%

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