Main Dishes |
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Runzas II - 2005
Recipe courtesy of Matt Nohl & Kathryn Bergen (7th grade cooking class)
INGREDIENTS
PREPARATION
Preheat oven to 425 degrees. Grease a cookie sheet. Open the crescent rolls and roll out onto cookie sheet. Pinch two triangles together to form a rectangle. This will make 4 rectangles.
Place beef, cabbage, onion and water in a skillet. Brown together until beef is browned and cabbage and onion are tender. Add salt and pepper. Place equal amounts of beef mixture on each rectangle. You can add a slice of cheese if you wish.
Bring up the corners of the dough and pinch together to close. Turn Runza over so the pinched corners are underneath and place on baking sheet. Bake for 12 minutes.
- ½ pound ground beef
- 1 cup cabbage -- shredded
- 1/3 cup onion -- chopped
- 1 teaspoon pepper
- ½ teaspoon salt
- ¼ cup water
- 1 tube crescent rolls
PREPARATION
Preheat oven to 425 degrees. Grease a cookie sheet. Open the crescent rolls and roll out onto cookie sheet. Pinch two triangles together to form a rectangle. This will make 4 rectangles.
Place beef, cabbage, onion and water in a skillet. Brown together until beef is browned and cabbage and onion are tender. Add salt and pepper. Place equal amounts of beef mixture on each rectangle. You can add a slice of cheese if you wish.
Bring up the corners of the dough and pinch together to close. Turn Runza over so the pinched corners are underneath and place on baking sheet. Bake for 12 minutes.