Wowlers Runzas Recipes

NEBRASKA'S STUFFED BEEF SANDWICHES

Steps:

• Place 1-3/4 cups flour, sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low speed until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, 6-8 minutes., Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the cabbage, seasoned salt, garlic powder and pepper; cook until cabbage is wilted., Punch dough down; divide into 12 portions and cover. Working with 1 piece at a time, roll into a 6-in. square. Place 3/4 cup meat mixture in the center of each square. Fold dough over filling, forming a rectangle. Pinch edges tightly to seal and place on greased baking sheets., Bake at 350° for 18-20 minutes or until golden brown. Serve hot.

WOWLERS! (RUNZAS)

Steps:

• Pour hot water in large bowl.
• Add milk, yeast, and stir to dissolve.
• Add oil, sugar, salt, and eggs.
• Beat well.
• Add 2 cups, or enough flour to make a soft dough.
• Blend thoroughly.
• Add rest of flour, in 1/2 cup increments, kneading well after each addition, until dough is elastic and easy to work with.
• Place dough on floured surface, cover, and let rest 10 minutes.
• Roll out, cut in 4 inch squares, and place a couple of tablespoons of filling in center of each square.
• Fold and seal tightly around all edges.
• (Filling recipe follows).
• Place each filled square on greased cookie sheets, and bake in a 375 degree oven for about 15-20 minutes, or till a nice golden brown.
• Remove from cookie sheet and set on cooling rack.
• Filling: In large skillet, melt oleo some, then add meat, and brown and drain.
• Shred cabbage, and add to meat.
• Chop onions; add to cabbage/meat mixture.
• Add salt and pepper, or seasonings of your choice.
• Stir well.
• Cover, and steam mixture about 20-30 minutes.
• Cool down to where it's comfortable to handle and then spoon onto dough squares.

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 (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.

RUNZAS

Steps:

• After hamburger has been browned, add in cabbage and onions.
• Cook until veggies start to soften.
• Drain.
• Add in soup and salt, mix well.
• Set aside.
• Preheat oven to 400 degrees.
• Combine Bisquick and milk to form a soft dough.
• Turn onto floured surface and knead 10 times.
• Roll into 16 X 8 inch rectangle and cut into 6-8 equal pieces.
• Fill each piece of dough with hamburger mixture and fold in all sides to seal.
• Pinch edges together well to ensure that it seals.
• Place on greased cookie sheet.
• Bake for 15 minutes or until dough is golden brown.
• Serve with mushroom or country gravy spooned over the top.

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.

RUNZA CASSEROLE

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.

~::~ 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.