RUNZA CASSEROLE RECIPE RECIPES

Steps:

• Place frozen dinner roll dough on a sheet pan and rise according to package instructions. It will use 2 rolls for each sandwich.
• While dough rises, begin browning your ground beef and onion in a large skillet. When the meat is about halfway done, add in the shredded cabbage and cover with a lid. Cook until meat and cabbage are done. Drain off any excess grease or liquid. Set aside.
• When rolls have risen completely, lightly flour your surface. Remove two rolls and form a ball. Roll the ball out into a rectangle approximately 5"x7".
• Place approximately 1/3 cup of the filling in the center of the dough and spread out from top to bottom.
• Fold the bottom up and the top of the dough down and press to seal. Fold the left side over, pinching to seal. Then do the right side, gently stretching to cover the left. Pinch closed.
• Place each sandwich on a greased cookie sheet, seam side down.
• Let rise again for another 30-45 minutes.
• Preheat oven to 375 degrees F.
• Brush the tops with melted butter.
• Bake in a preheated oven for 30 minutes, or until bread dough is golden brown.
• Serve hot.

Steps:

• Line the bottom of a 5 or 6 quart slow cooker with foil along the bottom and 2 1/2 inches up the sides. Brush with 2 tablespoons of melted butter.
• Add the sugar, 3 cups of the corn kernels, and the water to a blender and pulse about 10 times.
• Pour the mixture into a bowl and stir in the pancake mix. Mix in the rest of the melted butter and then the extra corn kernels and minced jalapeño.
• Pour the mixture into the lined slow cooker and place a layer of paper towels or a dish towel over the top and place the lid over the towel.
• Cook on high for 1 1/2 to 2 1/2 hours, or on low for about 4 hours. The top should not be wet and the sides should be slightly browned.