Ultimate Runza Casserole Crescent Rolls (Print Version)
# Ingredients:
→ Crust and Topping
01 -
2 packages refrigerated crescent roll dough
→ Filling
02 -
2 pounds ground beef
03 -
2 tablespoons unsalted butter
04 -
4 cups green cabbage, shredded
05 -
1 large yellow onion, finely chopped
06 -
1.5 cups shredded mozzarella cheese
07 -
Kosher salt, to taste
08 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Preheat the oven to 190°C. Grease a 23x33 cm (9x13 inch) baking dish.
02 -
In a large skillet, melt the butter over medium heat. Add chopped onion and cook until translucent and softened, about 4-5 minutes.
03 -
Add ground beef to the skillet, season with salt and pepper, and cook until browned, breaking it up as it cooks, approximately 6-8 minutes.
04 -
Stir in shredded cabbage and continue to cook until the cabbage is tender and golden, about 7-10 minutes. Remove the skillet from heat.
05 -
Unroll one package of crescent roll dough and press it into the base of the prepared baking dish, sealing seams to form a solid crust that comes slightly up the sides.
06 -
Spoon the beef and cabbage mixture evenly over the crescent roll crust. Sprinkle the shredded mozzarella cheese over the filling.
07 -
Unroll the second package of crescent roll dough and lay it over the filling, pressing seams to seal and ensuring complete coverage.
08 -
Bake for 25-30 minutes or until the top crust is golden brown and flaky.
09 -
Let the casserole rest for 5-10 minutes before slicing and serving to aid in cleaner portions.
# Notes:
01 -
Ensure crescent roll seams are securely pressed to prevent leaking.
02 -
Cabbage should be fully tender and lightly browned for best flavor.
03 -
Leftover portions can be reheated in the oven at 175°C for 15-20 minutes or using a microwave for single servings.
04 -
This dish features the flavors of classic Nebraska runza sandwiches in a convenient baked format.