Rip Roaring Runzas Aka Cornhusker Calzones Recipes

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.

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.

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!

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.