Substitute for the beef and cabbage mixture and make little Runzas out of them. After cooking, they can be frozen and re-heated in single servings. I love these little things! BEEF & CABBAGE RUNZA INGREDIENTS * 1 (1 pound) loaf frozen bread dough, thawed * 1-3/4 pounds ground beef * 1 tablespoon and 1 teaspoon water * 1/3 large head cabbage, chopped * 1/3 large onion, chopped * 2/3 clove garlic, chopped * salt and freshly ground black pepper to taste * 2 teaspoons butter, melted DIRECTIONS 1. Preheat the oven to 375 degrees F (190 degrees C). Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside. 2. Crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease. Add the water, cabbage, onion, and garlic. Cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. I like to use more pepper than salt. Drain off any excess liquids, and set aside. 3. On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a baking sheet with the seam side down. 4. Bake for 15 to 18 minutes in the preheated oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.

Stacie - instead of having pimiento cheese spread, why not have it as a hot dip? We loved this with Triscuits! BAKED PIMENTO CHEESE DIP 1-1/2 cups mayonnaise 1 (4 oz.) jar diced pimiento, drained 1 tsp. Worcestershire sauce 1 tsp. finely grated onion 1/4 tsp. ground red pepper 1 (8 oz.) block extra-sharp Cheddar cheese, shredded 1 (8 oz.) block sharp Cheddar cheese, shredded Garnish: chopped parsley Stir together first 5 ingredients in a large bowl; stir in cheeses. Spoon mixture into a lightly greased 2-quart or 11- x 7-inch baking dish. Bake at 350° F. for 20 minutes or until dip is golden and bubbly. Garnish, if desired. Here's an egg roll recipe for you too: SHRIMP AND PORK EGG ROLLS 1/2 lb. ground pork 2 Tblsp. freshly grated ginger 1/4 tsp. salt 1 medium head of cabbage, finely shredded 5 or 6 green onions, chopped 3 or 4 large carrots, grated 3 or 4 stalks of celery chopped 1 cup of mushrooms chopped 1/2 lb. cooked salad shrimp 3 Tblsp. hoisin sauce 3 Tblsp. soy sauce 1/2 tsp. salt Egg roll wrappers Vegetable oil for frying Mandarin Orange Sauce, Thai Peanut Sauce, or another Asian sauce for dipping Brown the pork and add the 1/4 tsp. salt and fresh ginger for seasoning. Remove the meat from the pan and set aside. Cook the cabbage, green onion, carrot and celery until it is wilted and crisp-tender. Add the seasoned cooked meat, shrimp, and mushrooms. Stir in the hoisin sauce, soy sauce, and 1/2 tsp. salt. Place a mound of filling on the center of egg roll wrappers. Fold the left corner across the filling then roll the filing. Turn the top and bottom corners up and down respectively. Roll to wrap the egg roll into a tight cylinder. Cook the egg rolls in hot oil until the outsides are brown. BakerÂs note: These can be cooked in hot oil in a saucepan on the stovetop. Make sure that the oil is about two-inches deep and 350° to 375° F. If the first egg roll does not cook rapidly enough, turn the heat up. (Slowly cooked egg rolls will be greasy.) To bake place on a greased cookie sheet and bake at 400° F. for 15-20 minutes or until browned. Recipe from The Prepared Pantry.

sorry double post!

Mayonaise, Sri racha pepper sauce, and a little lime juice is delicious and kind of that color.... It's a little spicy, a little sweet, a little tangy.... It would help if you describe the flavor:. Was it spicy? Or sweet? Garlic-y? Buttery?