Runza Bake Recipes

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NEBRASKA'S HOMEMADE RUNZA



Nebraska's Homemade Runza image

Provided by My Farmhouse Table

Categories     Main Course

Time 50m

Number Of Ingredients 13

4 1/2 cups All-Purpose Flour
1/4 cup Sugar
2 pkgs (1/4 oz) Yeast
1 tsp Salt
3/4 cup Milk
1/2 cup Water
1/2 cup Butter
2 Eggs
2 lbs Ground Beef
1 Small Onion, diced
4 cups Cabbage, chopped
2 tsp Seasoned Salt
1 tsp Pepper

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



Homemade Runzas image

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

1 1/2 pounds of lean ground beef
1 small head of cabbage, shredded (about 4 cups)
1 small onion, diced (about 1/2 cup)
24 Frozen Bread Dough Dinner Rolls
salt and pepper
melted butter

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



Nebraskan Runzas image

Provided by Amy Thielen

Categories     main-dish

Time 2h

Yield 8 large runzas

Number Of Ingredients 17

For the dough:
1 1/4-ounce packetactive dry yeast
3 tablespoons sugar, plus a pinch
4 large eggs
3 3/4 cups bread flour,plus more for the counter
12 tablespoons (1 1/2 sticks) salted butter, softened, plus more for the bowl
2 teaspoons fine sea salt
For the filling:
1 pound 85 to 90 percent lean ground beef
Fine sea salt and freshly ground black pepper
3 tablespoons salted butter
1 large Vidalia onion, diced
3 cloves garlic, minced
2 teaspoons minced fresh thyme (or 1 1/2 teaspoons dried)
1 teaspoon minced fresh rosemary (or 1 1/2 teaspoons dried)
1 tablespoon canola oil, plus more for the baking sheets
8 ounces baby spinach

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 Recipe image

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

16 oz refrigerated crescent rolls (do not separate rolls)
1 1/2 lbs ground beef
2 tbsp butter
1/2 head green cabbage (shredded)
1 yellow onion (chopped)
2 tsp salt
1 tsp pepper
1 1/2 cups cheddar cheese (shredded)

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



Runza Casserole image

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

2 lb hamburger
2 finely chopped onions
4 c fresh chopped cabbage
salt and pepper, to taste
2 pkg refrigerated crescent rolls
1 lb shredded mozzarella cheese

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



Runza Casserole image

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

2 lbs ground beef
1 (10 1/2 ounce) can cream of mushroom soup
2 (8 ounce) cans crescent rolls
1 (8 slice) package swiss cheese
1 head cabbage
1 medium onion, diced

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



Runza Bake image

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

1 lb ground beef
2 (8 ounce) cans refrigerated crescent dinner rolls
2 cups finely chopped cabbage
1 cup diced onion
1 1/2 cups cheddar cheese
1 dash salt
1 dash pepper

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



Easy Runza Casserole image

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

2 tablespoons butter
1 pound lean ground beef
½ cup chopped onion
1 teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
2 cups chopped cabbage
1 (10 ounce) can low-sodium cream of mushroom soup
2 (8 ounce) packages refrigerated crescent rolls
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese

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



Runza Casserole image

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

1 pound ground beef
1 pound ground pork
2 onions, finely chopped
4 cups shredded cabbage
1 clove garlic, minced, or to taste
1 pinch salt and ground black pepper to taste
2 (8 ounce) packages refrigerated crescent rolls
1 pound shredded mozzarella cheese

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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