Thaw and proof the dough according to package directions.
Preheat your oven to 350℉. Spray a baking pan with shallow sides with a coat of cooking spray.
When it has mostly thawed, add the spices and onion or onion powder to the ground beef. Cook over medium high heat in a large skillet until no pink remains. Note: I do not drain the meat because fat = flavor but I can't stop you.
Turn the heat off but keep the pan on the stove. Stir the cabbage into the meat while it's still hot to cook it slightly. Make sure it's evenly distributed. Move the filling into a large bowl if desired.
Bring out your dough. Grab 3 thawed and risen rolls and roll them out with a rolling pin together into a rectangle about 6 by 8 inches.
Place 1/2 slice of cheese into the center of each rectangle. Use a big spoon to place around 1/2 c of beef on top of the cheese slice.
Fold each edge of the dough over the filling, pinching gently to seal the dough.
Place the Runza smooth side up, folded side down, on your prepared baking pan.
Repeat with the remaining 33 rolls. You can place the Runza very close together on the pan or space them out - up to you!
Bake for 18-20 minutes, or until the Runza are puffed up and golden brown.
While Runza are still hot, brush the tops with melted butter.
Cool for 10 minutes in the pan, then transfer out to cool completely.
Enjoy with crinkle cut fries for the full Nebraska experience.