Best Rip Roaring Runzas Aka Cornhusker Calzones Recipes

RUNZA SANDWICH - BIEROC

Steps:

• Prepare dough in bread machine following steps below. Prepare the meat filling while dough is rising.
• Filling - Brown beef, onions and seasonings in a large stock pan. Stir the beef often while it is browning - to break it into very small pieces. Drain grease and return beef to pan and add shredded cabbage. Cover and simmer 15 minutes until the cabbage is tender - stirring occasionally. Drain juices and cool.
• Dough - Place dough ingredients in the bread machine in order according to manufacturer directions. Program for dough mode and remove dough when cycle is complete. Turn out onto floured marble board and divide the dough in half.
• Roll the dough approximately 3/8 inch thick and cut into 5-6 inch squares. If you prefer, you can instead break off small pieces of dough - approximately the size of a large egg - and roll them out individually.
• Place 1/4 -1/3 c cooled meat mixture in the center of dough.
• Bring corners of dough up to the center, pinching to seal the seams. Place seam side down on greased cookie sheet and let rise until doubled.
• Bake 350 degrees for about 20 minutes.
• Serve with mustard.
• Wrap/seal leftover runzas and freeze. Great for sack lunches!

RIP ROARING RUNZAS (AKA CORNHUSKER CALZONES)

Steps:

• Brown the ground beef, bulk sausage and onion in a large skillet over medium high heat.
• Drain the fat, then add the cabbage, mustard, salt and pepper.
• Saute until the cabbage is tender (about 5 to 8 minutes).
• Add the cheeses and caraway seeds and stir over the heat until the cheese is melted (taste-test for seasoning).
• Divide the bread dough into eighteen (18) equal pieces.
• Flatten each piece of dough into a round disk.
• Pile about 1/4 cup (maximum) of filling onto the center of each dough disk and then pinch edges together to form a stuffed round bun (I also like to make crescent shapes by folding one side of the the circle over the filling and pinching it).
• Lay them, pinched-side down, on a lightly greased baking sheet.
• Let dough rise for one (1) hour.
• Brush them with a little milk or melted butter and sprinkle with some kosher salt and caraway seeds.
• Bake at 350°F for 20 to 30 minutes, or until golden brown.
• Sauerkraut can be used in place of the cabbage.
• These can easily be individually frozen and reheated in the microwave oven or conventional oven.

RUNZAS TURNOVERS

Steps:

• Thaw bread according to package directions and allow to rise.
• Cook beef in a large non-stick skillet until well browned, breaking up with a fork while cooking until crumbly.
• Add onion and 1/4 cup broth to pan.
• Cover and cook over medium heat for 5 minutes.
• Add garlic and cook for 1 minute.
• Add cabbage and remaining 1/4 cup broth; cover and simmer over low heat until cabbage is tender and pan juices have evaporated, 12-15 minutes.
• Season with salt and pepper and let cool.
• Preheat oven to 375 degrees.
• Cut each loaf into eight pieces.
• On a lightly floured surface, roll each piece into a 4 x 6 in rectangle.
• Place 2 heaping tablespoons of filling on dough; fold in half and pinch edges to seal tightly.
• Place turnovers on greased baking sheets.
• Brush tops with egg white mixture.
• Bake 20 minutes until golden brown.
• Serve warm.

EASY RUNZA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a deep skillet over medium heat. Cook and stir ground beef until browned, about 5 minutes. Add onion, salt, pepper, and garlic powder; cook until onion softens, 3 to 5 minutes. Add cabbage and cook until tender, about 5 minutes. Stir mushroom soup into the skillet.
• Open crescent roll packages and unroll dough. Press 8 pieces into the bottom of a 9x13-inch baking dish. Pour beef mixture on top. Cover with mozzarella and Cheddar cheeses. Place remaining 8 pieces of dough on top.
• Bake in the preheated oven until top is golden brown and filling is bubbling, 20 to 30 minutes.

TOAD IN THE HOLE - ROARING 20'S

Steps:

• Combine eggs, milk, water, mustard and seasoning and add liquid mixture to flour and whisk vigorously to eliminate any lumps.
• The consistency should resemble pouring cream.
• Rest the batter for more than 15 minutes but no more than a few hours.
• Preheat oven to 220C or as hot as it can go.
• Meanwhile lightly brown the sausages in a fry pan.
• Place sunflower oil into a loaf tin and place it in the oven to preheat until smoking.
• Working briskly, pour the batter into the hot oil (cautin -- it will spit and sizzle).
• Arrange the sausages int he batter.
• Transfer the tin into the oven and bake for 25 to 30 minutes or until puffed and golden.

CABBAGE BURGERS (RUNZAS)

Steps:

• cook meat with one onion chopped.
• shred and cook cabbage with other onion chopped.
• add meat and cabbage together.
• follow dough directions on box
• roll dough out till pretty thin cut into squares (however big you want them).
• put cabbage and burger in and seal.
• lay seal side down on parchment paper and oven tray.
• brush each with oil
• cover and let rise for 25 minute.
• heat oven at 375 degrees
• cook for 25 minute or until lightly browned.

RUNZA

Steps:

• Thaw two loaves of frozen bread dough or make the equivalent amount using your favorite bread recipe.
• While dough thaws, make the filling.
• Brown the hamburger and drain, then return to pan.
• Add cabbage and onion and cook down.
• Salt and pepper to taste (1 tsp pepper recommended).
• Let dough rise, then punch down and roll a portion to 1/4" thickness.
• Cut into 4" x 8" pieces and add about 1/2 cup meat mixture to each.
• Fold dough pieces over and seal the edges, then place seam-side-down on a greased cookie sheet.
• Let rise 20-30 minutes, then bake in pre-heated 375 degree oven for 20 minutes or until brown.
• Call Nebraska natives not in attendance and gloat (taunting not advised).

SKILLET RUNZA

Steps:

• Brown meat and onion together in a large skillet (or pot) for about 10 minutes; stir often.
• Drain off any fat.
• Stir in water, instant broth and pepper; bring to a boil.
• Mix in the noodles and the cabbage.
• Cover and simmer for about 10 minutes or until noodles are tender and most of the liquid has been absorbed.