Recipe Index

Ingredients

• 14 ounces pizza dough
• 1 pound lean ground beef
• 1 yellow onion (minced)
• 2 cloves garlic (minced)
• 1 ½ cups shredded cabbage
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons old bay seasoning
• 1 egg white
• 1 tablespoon water

Method

1. Roll out the pizza dough and cut it into six equal pieces, then cover them and set them aside.
2. Brown the ground beef in a large skillet over medium-high heat until nearly cooked through, then drain away the grease.
3. Add the minced yellow onion, minced garlic, shredded cabbage, salt, pepper, and Old Bay seasoning to the beef and keep cooking for about 10 minutes, until the cabbage is tender.
4. Take the filling off the heat and let it cool while the oven heats to 375°F.
5. Roll each dough piece into a rectangle, divide the beef filling among them, fold in the ends, and roll the dough over the filling to form sealed cylinders.
6. Pinch the seams shut and lay the runzas seam side down on a parchment-lined baking sheet.
7. Whisk the egg white with the water, brush it over the tops, and bake the runzas for 18 to 20 minutes until deeply golden.
8. Let the Runza pockets cool for a few minutes before serving them warm.

Prep: 15 min · Cook: 20 min · Total: 35 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data