Runza Casserole

Name: Runza Casserole
Total time: 130
Yield: 2
Ingredients: 1.5 cups all-purpose flour, or as needed; 0.25 cup butter, softened; 2 tablespoons white sugar; 1.25 teaspoons active dry yeast; 0.5 teaspoon salt; 0.5 cup warm water; 1 pound ground beef; 1 onion, chopped; 1 small head cabbage, cored and shredded; 1 tablespoon garlic powder, or to taste; salt and ground black pepper to taste; 4 slices process cheese food (such as Velveeta®), or to taste

Recipe by OneHotKitchen from allrecipes.com

Dinner 2 Hr. 10 Mins.

Ingredients

2 servings

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1.5 cups all-purpose flour, or as needed
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0.25 cup butter, softened
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2 tablespoons white sugar
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1.25 teaspoons active dry yeast
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0.5 teaspoon salt
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0.5 cup warm water

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1 pound ground beef
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1 onion, chopped
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1 small head cabbage, cored and shredded
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1 tablespoon garlic powder, or to taste
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salt and ground black pepper to taste
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4 slices process cheese food (such as Velveeta®), or to taste

Instructions

Make the crust: Mix flour, butter, sugar, yeast, and salt together in a large bowl. Pour in warm water and stir until a soft ball forms. Roll dough on a floured surface and knead until elastic, 3 to 4 minutes. Transfer to a bowl and cover with a towel; let rise in a warm and dry area for about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C).
Make the filling: Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 10 minutes; drain and discard grease. Add cabbage; cook and stir until steamed and wilted, about 10 minutes. Season with garlic powder, salt, and pepper.
Split dough in half. Roll each piece to fit an 8-inch square baking dish. Press one crust into the bottom and up the sides of the baking dish. Spoon beef mixture into the crust and cover with cheese slices. Cover cheese layer with the second crust; pinch the edges of both crusts together to seal.
Bake in the preheated oven until lightly browned, about 20 minutes. Cover casserole with aluminum foil and continue to bake until filling is hot, about 10 more minutes. Let sit for about 5 minutes before cutting.