How To Freeze Runzas Recipes

EASY HOMEMADE RUNZAS

Steps:

• Put warm water, yeast, sugar, salt, and butter in the mixer bowl and add a cup of flour. Using the whip attachment, mix thoroughly, scraping down the sides of the bowl occasionally.
• Hint: grab a clean dish towel and wrap it around the bowl. That is unless you enjoy cleaning up flour. (I don't.)
• Add 2 cups of flour, one at a time, and beat well. Keep the mixer draped for the next step.
• Switch to a dough hook and keep adding flour gradually until the hook starts pulling the dough away from the sides of the bowl.
• Stop the mixer and feel the dough. If it's still sticky, add a tablespoon or so of flour at a time and resume kneading with the dough hook.
• Stop adding flour when it's soft but handles without sticking to your fingers. Great bread dough should feel satiny and elastic.
• Remove the dough hook and gather the dough into a ball.
• Spray the bowl generously with non-stick spray and return the dough to the bowl. It's not necessary to wash it before you do.
• Smooth a little cooking oil or olive oil over the dough, cover the bowl with a dishtowel and set it in a nice warm place to rise for about an hour. (In the summer, I've found my car makes a great proofing box!!)
• When the dough has doubled in size, divide it into 16 pieces and roll out into a thin oval about 6" by 8". Heavens, this is no time for exactitude. Think rustic and handmade. I like my runzas a little on the small side with thin, crisp dough wrappers. You may like yours chubby.
• Brown the ground beef until it begins to lose its pink.
• Next, add the butter, olive oil, onion, and cabbage and cook until the cabbage and onion wilts and the ground beef gets a little brown. Finally, break up the meat into pretty fine crumbles.
• Add salt, pepper, and garlic.
• Set it aside to cool until the bread is ready and rolled out.
• Put about 1/2- 2/3 cup of filling on each dough oval and fold over, sealing edges of the bread dough.
• You may water to wet the dough with your finger dipped in warm water for a better seal.
• Place each runza seam side down on a baking sheet. Leave a bit of space between each one to allow the bread to rise.
• Let them rise about 20-30 minutes.
• Bake in a 375-degree oven for about 20 minutes or until nicely browned. Brush with melted butter when they come out of the oven to give them a soft, beautiful color and tasty crust.
• These keep well in the fridge for a few days. Or, wrap individually in foil and freeze. They freeze well, so make a bunch when you do.
• REHEAT: Heat frozen wrapped runzas in 400* oven for 20-25 min. Remove foil last 5 min.

RUNZAS

Steps:

• Heat a large skillet over medium-high heat; cook and stir ground beef and onion until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in cabbage and season with 1 teaspoon salt. Continue to cook and stir until cabbage is tender, about 20 more minutes. Set mixture aside to cool.
• Mix warm water and butter in a large bowl. Combine dry milk powder, sugar, 1 1/2 teaspoons salt, and yeast in another bowl; stir into butter mixture. Add egg and gradually stir in flour, 1/2 cup at a time, until dough is smooth.
• Roll dough out to 1/4-inch thick on a lightly floured surface; cut into 4-inch squares. Scoop beef mixture into each dough square. Bring corners of a dough square together at the top and pinch corners together to seal. Place on a baking sheet, seam side down. Repeat with remaining beef mixture and dough. Cover rolls with a damp cloth and allow to rise for 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until golden brown, about 20 minutes.

RUNZAS (BIEROCKS)

Steps:

• Thaw out frozen bread dough; cut each roll into 3 pieces and set aside. Brown beef and cabbage in a large skillet, seasoning with salt and pepper to taste.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll out bread dough and cut into squares. Place a spoonful of the beef/cabbage mixture onto the center of each dough square. Sprinkle cheese on top, fold over and pinch sides to seal. Rub a bit of oil on the outside of each pastry.
• Place in a 9x13 inch baking dish and bake in the preheated oven for 45 to 60 minutes, or until golden brown.

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).

HOMEMADE RUNZAS

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.

NEBRASKA'S HOMEMADE RUNZA

Steps:

• Start by placing 1 1/2 cups flour, sugar, yeast, and salt into a large mixing bowl.
• Either in a small saucepan over medium heat or a microwave safe bowl, heat the milk, water, and butter to 120-130 degrees F.
• Pour heated wet ingredients into flour mixture. Stir slightly before adding beaten eggs.
• Continue by adding the remaining flour, one cup at a time, until when kneaded the dough comes together and is smooth and elastic.
• Place dough in a greased bowl, cover and let rise in a warm place for about 1 hour.
• While dough is rising, cook beef and onion over medium-high heat until meat is no longer pink. Drain.
• Stir in the chopped cabbage, seasoned salt, and pepper. Stir gently until cabbage is cooked and filling combined.
• Punch dough down, and divide into 12 equal portions.
• Working with one piece of dough, roll into a rectangle (approx 6 inches x 8 inches in size).
• Place a heaping 1/2 cup of filling into the center of each dough piece.
• Fold dough over filling. Seal and tuck edges.
• Place onto a greased baking sheet (edges can touch).
• Bake at 350 degrees F for 18-20 minutes or until golden brown.

NEBRASKAN RUNZAS

Steps:

• Make the dough: Combine 3/4 cup warm water (approximately 110 degrees F),the yeast and a pinch of sugar in a large mixing bowl and let sit until foamy, about 10 minutes.
• Add 3 eggs and whisk to combine. Add half of the bread flour and beat with a wooden spoon until good and thready, about 3 minutes. Add the butter, the remaining 3 tablespoons sugar, the remaining flour and the salt and mix well. The dough will be a little sticky. Let rest 15 minutes.
• Knead the dough to develop the gluten until it feels tight and smooth, about 5 minutes. Transfer the dough to a lightly buttered bowl, cover and let it rise for 1 hour at room temperature. Then chill in the refrigerator,1 to 2 hours or overnight.
• Remove the dough from the refrigerator and divide it into 8 even portions. Roll each one into a ball and leave on the counter, covered loosely, to warm up, about 30 minutes.
• Meanwhile, make the filling: Heat a large skillet over medium-high heat. Add the beef, season with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the beef, until lightly browned, about 5 minutes. Use a slotted spoon to transfer it to a bowl.
• Drain and discard all but a film of the fat from the skillet. Add the butter; when it has melted, add the onion. Cook over medium heat, stirring occasionally, until light golden brown, about 15 minutes. Add the garlic, thyme and rosemary and cook 3 minutes. Add the mixture to the bowl containing the beef.
• Without cleaning the skillet, add 1 tablespoon canola oil. Saute the spinach over high heat until wilted and the excess liquid has evaporated, about 1 minute. Chop the spinach, then add it to the beef mixture and set aside to cool.
• Roll out the dough: Flatten a dough ball on a heavily floured surface and roll out into a 3-by-5-inch rectangle. Then make wrapping flaps from the four corners of the rectangle by rolling out each corner thinly so you have a thick rectangle with four thinner triangular wings at the corners.
• Fill the runzas: Spoon 1/2 cup of the beef filling into the center of the dough rectangle and wrap the flaps over it, pinching to close. Flip the bundle over in your hands, gently forming the runza into a fat football shape. Set the runza seam-side down on an oiled baking sheet. Repeat with the remaining filling and dough balls, arranging them on 2 oiled baking sheets. Let the runzas rise about an inch, uncovered, about 45 minutes. Meanwhile, preheat the oven to 375 degrees F.
• Whisk the remaining egg and 2 tablespoons water to make an egg wash and brush it thinly over the tops of the runzas. Bake until golden brown, 25 minutes. Serve hot.

RUNZAS

Steps:

• First, make the filling: Chop onions and garlic and sauté in a large frying pan with a little butter or olive oil until tender.
• Add ground beef along with generous amounts of salt and pepper and cook through, then drain well, if needed. (This will depend on how fatty the beef is.)
• Put browned ground beef into a large pot (I like to use my Crock pot). Stir in cabbage and kraut and simmer 3-4 hours, stirring often, and seasoning and tasting. (If using a Crock pot, cook on "low" for 5 to 6 hours.)
• Now to make dough: Stir the yeast into the warm water.
• In a large bowl, mix together sugar, salt, and eggs. Beat in eggs, then stir in yeast mixture.
• Add flours quickly one cup at a time, stirring well after each cup. (I use my Bosch mixer for this step.)
• When the dough begins to pull away from the side of the mixing bowl, turn out onto a lightly-floured countertop and incorporate remaining flour by kneading. Knead 100 strokes until the dough is elastic and smooth. (Kneading can be omitted but this will make the dough nicer to handle, and with an improved texture.)
• Let rest in a covered bowl one hour or until doubled in size.
• Cut off golf ball sized pieces. Lightly flour countertop and roll out each piece.
• Fill each circle of dough with approximately 1/2 cup of filling, and optional cheese if desired. Pull edges of dough around the filling and pinch tightly. Place on a sheet of parchment on a sheet pan, or a 9x13" pan. Or any pan that you like, actually.
• Preheat oven to 375 while allowing runzas to rest for 30 minutes. Bake for approximately 30 minutes, until approaching golden.
• Swash with melted butter and bake for 10 more minutes or until golden. Serve while hot. Urge caution! The filling will be very hot.

HOW TO FREEZE RUNZAS

Steps:

• 1. Freezing Runzas : If you're going to freeze your Runzas, first put them on baking sheet and then place them on a freezer shelf for about an hour. Once they've started to firm up, transfer them to freezer bags.
• 2. Preheating Your Baking Sheet: If you're baking them on a baking sheet rather than a pizza stone, I'd recommend preheating it. With the preheated cooking surface, fresh Runzas are ready in 20 minutes and frozen ones are ready in 23 minutes. You can "hold" fresh Runzas in the refrigerator for an hour or two before baking. Just give them 21 or 22 minutes in the oven.
• 3. Baking Frozen Runzas: Bake for 25 minutes - rather than 20 minutes - at 350 F, straight from the freezer.

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!

EASY HOMEMADE RUNZA RECIPE

Steps:

• This is by far easier when you use a large stand mixer with a dough hook. Put warm water, yeast, sugar, salt and butter in bowl and add a cup of flour. Using whip beater attachment, mix thoroughly, scraping down sides of bowl. HInt: grab a clean dish towel and wrap it around the bowl, see photo. That is unless you really enjoy cleaning up flour. (I don't.) Add 2 cups of flour, one at a time, and beat well. You'll still want to keep your mixer modestly draped for the next step. Switch to dough hook and keep adding flour gradually until the dough hook starts pulling the dough away from the sides of the bowl. Stop the mixer and feel the dough. If it's still sticky, add a tablespoon or so of flour at a time and resume kneading with the dough hook. Stop adding flour when it's soft but handles without sticking to your fingers.Great bread dough should feel satiny and elastic.At this point I simply remove the dough hook and gather the dough into a ball. I spray the bowl generously with Pam or similar, return the dough to the bowl (not necessary to wash it first) smooth a little cooking oil or olive oil over the dough, cover with dish towel and set in a nice warm place. (In the summer, I've found my car makes a great proofing box!!)When the dough has doubled in size, divide into 16 pieces and roll out into a thin oval about 6" by 8". Heavens, this is no time for exactitude. Think rustic and handmade. I like my runzas a little on the small side with thin, crisp dough wrappers. You may like yours chubby.(Sometimes I make 8 runzas with half the dough and cinnamon rolls with the other half.)

COPYCAT NEBRASKA RUNZAS

Steps:

• Put the bread dough ingredients into a bread machine and set it on the dough setting. Press the start button. Check in a few minutes in to see if the dough is forming into a ball. If not, add a bit more water or if it is too sticky, add a little more flour.
• While the bread dough is forming, make the filling: put the garlic and onions in your food processor and pulse to chop into little bits. Remove from the food processor and add the cabbage. Pulse to chop the cabbage well.
• Heat a medium saute pan or wok over medium heat. Add the garlic, onion and ground beef and cook, chopping the meat frequently with a rubber spatula, until the meat is all browned. While cooking, season the meat generously, tasting as you go.
• Add the onion powder, garlic power and white pepper and stir to mix. Stir in the chopped cabbage and continue cooking uncovered for about 10 minutes, stirring frequently, then reduce heat to medium low, cover and cook for 20 - 30 minutes, stirring occasionally, until the cabbage is very, very tender and soft. Add seasonings until it tastes just a little too peppery.
• When the dough is done, preheat the oven to 375 F. and spray a baking sheet with cooking spray. Separate the dough into 12 pieces. On a floured surface, roll each piece of dough as thin as possible without making holes or tearing (about 1/8 inch thick).
• Dust a bowl with flour and put one of the rounds in the bowl, letting it go up the sides of the bowl a bit. Put 1/3 - 1/2 cup of filling in the middle, then pinch the dough up around the filling until it's sealed. When you flip it over, it should be a nice rounded rectangle shape.
• Set each Runza seam side down on the prepared baking sheet. Repeat until all the Runzas are formed. Bake at 375 F. for 20 - 25 minutes or until the pockets are nicely browned on top. Spray the tops of the hot Runzas with cooking spray or brush with melted butter. Enjoy!

~::~ RUNZAS ~::~

Steps:

• 1. Prep rolls to rise per instructions on bag -- this can take several hours, depending on temperature. (You can use the shortcut method according to instructions also on bag, although I've never done it so not sure how well it works!)
• 2. About an hour before rolls are fully-risen, prepare filling by first sauteing onion in a small amount of butter or oil until crisp-tender.
• 3. Add hamburger to same pan (with onion) and cook 'til brown, stirring occasionally. Drain fat, if desired; I typically use very lean beef that requires little-to-no draining.
• 4. Season with salt & pepper, to taste. (NOTE: I have not included measurements as individual tastes vary, but 'true' runzas are quite peppery -- this is what gives that distinct, tell-tale flavor!)
• 5. Add cabbage to same pan and cook, stirring occasionally, until soft. Once done, remove from heat and let sit while you prepare dough.
• 6. Once dough has fully risen, flatten individual rolls with rolling pin. Place about 1/2 c. or so of beef/cabbage filling in center, pinch the seams closed, and then place (seam-side down) on sprayed baking sheet. If not rushed for time, let sit for another 20-30 mins. to allow dough to rise a bit more.
• 7. Place in preheated 350 degree oven and let bake about 20 mins. or until lightly browned.