Cabbage-Beef Stuffed Bread Buns (Runza)

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READY IN: 45mins
YIELD: 18 buns
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Divide each loaf of the frozen bread dough into 6 even pieces (you will have 18 pieces).
  • Roll each piece into balls; cover with a clean tea towel and set aside.
  • Crumble the ground beef in a large pot over medium heat; cook stirring until no longer pink; drain all fat.
  • Add in water or beef broth, cabbage, onion and garlic.
  • Reduce the heat to medium-low and cook stirring occasionally until the cabbage is soft.
  • Drain all liquid very well (important the you must drain very well!).
  • Mix in the 1/2 cup Parmesan cheese (add 1/2 cup to start, adding in more later to taste if needed) seasoned salt, startind with 1 teaspoon seasoned salt and add in more to taste and lots black pepper; stir to combine well; set aside.
  • On a lightly-floured board roll each piece of dough into 5-inch squares (does not have to measure exactly).
  • Place about 3/4 cup of the cabbage mixture into the center of each square.
  • Fold the dough over and pinch to seal.
  • Place onto a greased baking sheet seam-side down.
  • Bake at 375 degrees F for 15-18 minutes or until golden brown.
  • Remove and brush each with melted butter.
  • Serve hot or warm.
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