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.
HOMEMADE RUNZAS
Make Nebraska's famous Runza Sandwich at home! A bread dough pocket, filled with cabbage, onion, and seasoned ground beef, baked until golden brown. This recipe makes one dozen sandwiches but is easily cut in half. OR you can make them and freeze them!
Provided by Michaela Kenkel
Categories Sandwiches
Time 4h
Number Of Ingredients 6
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.
Nutrition Facts : Calories 530 calories, Carbohydrate 67g grams carbohydrates, Cholesterol 40g milligrams cholesterol, Fat 20 g grams fat, Fiber 4g grams fiber, Protein 20g grams protein, SaturatedFat 6g grams saturated fat, ServingSize 1 sandwich, Sodium 1370g milligrams sodium, Sugar 10g grams sugar, TransFat 3g grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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.
RUNZA CASSEROLE RECIPE
Runza Casserole is inspired by a world-famous sandwich made with ground beef and cabbage. This is a filling, delicious and affordable way to feed a family!
Provided by Megan Porta
Categories Main Dish
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray and set aside. Roll out one tube of crescent rolls and place on the bottom of prepared pan. Bake for 5 minutes.
- Add 1 1/2 pounds of ground beef to a large skillet and cook over medium-high heat until the meat is no longer pink. Drain and use a spatula to move the meat to outer edges of the skillet. Add 2 tablespoons of butter to the center of the skillet and allow it to melt. Add the onions, salt and pepper and cook, stirring, for 2 minutes.
- Add half of a head of cabbage (shredded) and cook for 5 minutes, or until it has cooked down and wilted. Season again with salt and pepper. Pour meat-cabbage mixture over top of bottom crescent layer. Top with an even layer of shredded cheddar cheese. Top with the remaining crescent roll dough. Bake 20-25 minutes or until crescent rolls are golden brown.
Nutrition Facts : Calories 364 kcal, Carbohydrate 18 g, Protein 15 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 60 mg, Sodium 834 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
RUNZA CASSEROLE
This Runza casserole is amazing. The crescent dough that sandwiches in the casserole on the top and bottom is slightly buttery and sweet. A nice contrast with the savory meat and cabbage mixture. It may seem like a lot of onions, but they cook down and lend such a nice flavor. We went heavy on the pepper when seasoning the ground...
Provided by Karen Petree
Categories Casseroles
Time 1h
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Spread one tube of crescent rolls into the bottom of a 9x13x2 pan and bake 7 minutes or until brown.
- 3. While that is in the oven, brown the hamburger and onion in a skillet. ***Now is the time to add your choice of a thickener if you would prefer more of a gravy texture***
- 4. Drain the grease from the hamburger and add the cabbage. Let it steam for a few minutes.
- 5. Add the salt and pepper.
- 6. Spread the hamburger/cabbage mix into the pan on top of the baked crescent dough.
- 7. Sprinkle the cheese on top of the meat mixture.
- 8. Spread the 2nd tube of crescent rolls over the top of the cheese.
- 9. Bake for 35-40 minutes, covering with foil the last 10 minutes to soften the crust.
RUNZA CASSEROLE
I found this recipe on another website. I tried and it was awesome. I made my own changes. I family gobbled it up. So make it for your picky eaters and they will love it.
Provided by josamky1063
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Grease 9x13 pan.
- Cover bottom with 1 package of crescent rolls.
- Brown ground beef with cabbage and onions.
- Drain grease from ground beef.
- Combine ground beef, cabbage, and onion with cream of mushroom soup.
- Pour over rolls.
- Layer with swiss cheese.
- Open second can of crescent rolls layer over cheese, try to cover all cheese.
- Bake 350 degree oven for 20 to 25 minutes.
- MY CHANGES WAS:.
- 2 CANS OF CREAM OF MUSHROOM SOUP.
- 1/2 HEAD OF CABBAGE.
Nutrition Facts : Calories 786.8, Fat 41, SaturatedFat 17.4, Cholesterol 175, Sodium 895.3, Carbohydrate 55.2, Fiber 6.9, Sugar 10.1, Protein 48.3
RUNZA BAKE
An easy to make version of the Runza. My mother gave me this recipe along with her homemade Runza recipe, and I find myself making this often because its so easy to make. I normally use only 1 pound of ground beef, though the recipe she gave me calls for two.
Provided by Kiara Rion
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to the temperature that is written on the tins of crescent rolls.
- In a skillet, brown the ground beef and onion, adding the salt and pepper to taste.
- Once ground beef is nearly browned, place the cabbage in the skillet and mix into the meat.
- Cover and let simmer for 20 minutes or until the cabbage is softened. Drain out grease. (For a healthier version, drain grease before placing the cabbage in).
- Roll out one tin of crescent rolls and spread onto the bottom of a lightly greased 9x13 pan.
- Take meat mixture and spread evenly across the layer of crescent rolls, then sprinkle the cheese over the top of the meat.
- Roll the last tin of crescent rolls over the top of the meat and cheese and spread evenly.
- Place pan in the oven and bake, using the time recommended by the tin of crescent rolls, or until golden brown. Then, enjoy!
EASY RUNZA CASSEROLE
This is an easy, cheesy casserole version of the great-tasting runza.
Provided by ROSEBUDY23
Categories Main Dish Recipes Casserole Recipes
Time 50m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 21 g, Cholesterol 56.8 mg, Fat 24.3 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 9.9 g, Sodium 775.7 mg, Sugar 4.6 g
RUNZA CASSEROLE
Enjoy runza without the fuss! We really love this easy-to-put-together casserole.
Provided by Dawn
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef, pork, and onions in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cabbage to the skillet on top of the meat mixture. Cover skillet and let cabbage steam, 1 to 2 minutes. Add garlic, salt, and pepper and mix well. Remove from heat.
- Separate 1 package of crescent rolls into pieces; cover the bottom of a 9x13-inch baking pan with dough. Spread meat-cabbage mixture on top of dough. Sprinkle mozzarella cheese on top of meat. Separate remaining tube of rolls into pieces and cover the cheese.
- Bake in the preheated oven for 30 minutes. Cover baking pan with aluminum foil and bake 10 minutes more to soften crust.
Nutrition Facts : Calories 819.9 calories, Carbohydrate 41.4 g, Cholesterol 144.8 mg, Fat 48.1 g, Fiber 2.5 g, Protein 51.3 g, SaturatedFat 19.3 g, Sodium 1174 mg, Sugar 10.9 g
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- Unroll one tube of refrigerated crescent roll dough into bottom of 9X13 baking dish and bake according to package directions. (Do not form into crescent rolls, leave them in a sheet to form a base crust)
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- In a large bowl, dissolve yeast in water. Add sugar, egg, salt and 1 cup of flour; beat on low speed for about 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl and turn once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Meanwhile in a large skillet, cook ground beef over medium heat until no longer pink; drain. Add cabbage, onion, salt and pepper. Cook over medium heat for about 15 minutes, or until vegetables are tender. Stir in cheese. Remove from heat and set aside to cool.
- Punch down dough and divide into 12 pieces. Roll each piece into a 5-6 in. circle. Top each circle with about 1/4 cup of the filling. Fold dough over to meet in the center and pinch edges to seal.
- Place seam-side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter. Bake at 350 degrees F for 20 minutes or until golden brown. Serve warm.
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- Preheat oven to 350 degrees and prepare a 9x13 inch baking dish with nonstick cooking spray.
- Brown the ground beef in a large skillet on medium high heat, using a utensil to break the ground beef into small pieces. Drain any excess grease. Once the beef is browned, add the cabbage and cook for another 3-4 minutes until the cabbage has slightly wilted. Stir the cream of mushroom soup and onion soup mix into the beef and cabbage mixture.
- Unroll one can of the refrigerated crescent rolls, do not separate them, and place in the bottom of the baking pan. Layer the beef and cabbage over the crescent rolls in the prepared baking dish.
- Place an even layer of cheese over the beef and cabbage. Top the casserole with the remaining can of crescent rolls.
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- Unroll one tube of crescent rolls but do not separate, and place sheet in bottom of prepared baking dish. Bake 5 minutes.
- In a large skillet over medium-high heat, season ground beef and cook until no longer pink. Drain fat as needed and push meat to outer edges of skillet.
- Add butter to center of skillet. Once melted, add onions, salt and pepper, and cook, stirring for 2 minutes.
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- Brown ground beef with onion. When the meat is about halfway cooked, season with salt and pepper and add in mushrooms, chop the mushrooms, and cook for a couple of minutes. Add in shredded cabbage, and cover with a lid. Stir and cook for about 5 minutes more. Cabbage will have wilted.
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