Cheesy Breakfast Bierocks Runzas Recipes

EASY GERMAN BIEROCKS (RUNZA)

Steps:

• Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. Season with salt and pepper, then spread the mixture onto a baking sheet to cool until cool enough to handle.
• Once the mixture has cooled, flatten a dinner roll, and place several tablespoons of the cabbage mixture in the center. Pull the edges of the dough over the filling and pinch to seal. Repeat with remaining dough and filling.
• Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
• Fry bierocks a few at a time in the preheated oil on both sides until golden brown, 5 to 7 minutes; drain on paper towels.

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.

CHEESY BREAKFAST BIEROCKS / RUNZAS

Steps:

• *The night before, spray frozen bread dough loaves with butter-flavored cooking spray (I use Crisco's), and wrap each tightly with plastic wrap. Place into fridge to thaw overnight.
• The next morning, add sausage, cabbage and onion to a large frying pan. Sauté over medium heat breaking up sausage into small pieces as you go along. Drain grease, add and stir in butter, salt and pepper to taste. Cover, and set aside.
• In another large frying pan, add a little butter if needed, and add whisked eggs. Add salt and pepper as you normally enjoy, and cook until scrambled, stirring. When cooked, cover and set aside.
• Preheat oven to 350º F.
• Spray 2 baking sheets with butter flavored no-stick spray (I really like Crisco's the best), and set aside.
• Cut first loaf into 6 slices, remove one slice and keep the rest wrapped so they don't dry out. Place one dough disk onto wooden cutting board, and press out, starting from the center and working your way to the edge (just like making a pizza), into a 5 1/2 - 6 inch round circle.
• Place 1/2 of a slice of American cheese (torn in half) in the center, then top with a mound (about a ⅓ cup) of the meat mixture. Top with a small scoop of scrambled eggs. (*If you dump the scrambled eggs into a rectangular pan, draw a knife through down the center long ways, then across 6 times, it's a guesstimate of a 12th. It equals out to be one egg per roll. Easy-peasy!!) Top the eggs with the other half of the slice of cheese, torn in half. Bring up the sides, a bit at a time, pulling up and over the top, overlapping with each bit. (Just like you were making a Chinese dumpling or "crunchwrap".) Pinch a little to seal, and place seam side down onto your prepared baking sheet. Brush with melted butter. Continue with rest of loaf making 6 stuffed rolls.
• Pop the sheet into the oven and bake for 25 - 30 minutes until golden. Remove from oven, then remove rolls from sheet and place onto a cooling rack. Baste with more melted butter.
• Make a second batch with the second loaf and rest of ingredients. (*You can make these the next day if you'd like.) *If making the second day, you don't have to warm the meat mixture or the scrambled eggs. (Or make the eggs fresh that day. They cook quickly.)
• Let cool just a little, then slice in half with a serrated knife, and serve with gravy for dipping if desired. These are fantastic just as is, though!

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.