Sandwiches for a crowd!

I volunteered for a cook-off at work last March which led me to an interesting quest.  The theme was 'United States' and we drew for the state of choice.  Much to my disappointment, we drew Nebraska.  I have driven through Nebraska to know one thing came from there.  Corn.

So began my Google search.  I had no idea so many things actually came from Nebraska.  Who knew watermelons, Eskimo Pies and Cool-Aid would top the list!  Then came an interesting find.  What on earth was a Runza sandwich?  Of course, I asked a local Nebraskan, my sister-in-law.  She says they were great and found me a recipe with some tips for short-cuts!

I began my experiment with making Runza with various stuffing's and crusts.

Runza Sandwich (variation on the original recipe!)

1 lb ground pork sausage
1 onion, chopped finely
salt and pepper
1 T Italian seasoning
2 clove garlic, minced
1 green pepper finely chopped
1/2 cabbage, chopped
1 package of Pillsbury thin pizza crust
melted butter

1. Saute garlic, onion and green pepper in oil.
2.  Add sausage and saute until browned.
3. Drain the oil away.
4. Put the mixture back into the pan.
5. Add the cabbage.
6. Cook over medium heat, mixing occasionally until cabbage is tender.
7. Set aside and cool.
8. Preheat oven to 350 degrees.
9. Roll out dough to 1/4 inch thick.
10. Cut into 5" squares.
11. Put 1/4 cup of mixture into the center of each square.
12. Seal edges closed by bringing all four corners to the center of the square, making a pouch.
13. Put edges side down on a baking sheet.
14. Brush melted butter on top of sandwiches.
15. Bake for 20-25 minutes until lightly browned on the edges.
16. Immediately brush with more melted butter and sprinkle with salt and pepper.

For another good flavor, sprinkle some cheddar cheese into the mixture before stuffing the dough!