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
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.
RUNZAS
A white roll stuffed with cabbage, beef and onions.
Provided by klinnea
Categories Appetizers and Snacks Pastries
Time 1h50m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 31.3 g, Cholesterol 41 mg, Fat 8 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 4 g, Sodium 444 mg, Sugar 6.7 g
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.
ORIGINAL RUNZA RECIPE - (4.1/5)
Provided by á-15395
Number Of Ingredients 16
Steps:
- Mix water, yeast, sugar and salt and stir until dissolved. Add egg and melted margarine. Stir in flour. Put in the regridgerator for four hours. Roll dough into oblong shape and cut into 16 squares. Divide the hamburger filling (see below) between the squares. Pull four sides up and press edges together. Place on greased cookie sheet and bake for 20 min at 350 degress. Hamburger Filling Brown hamburger and onion. Drain off excess grease. Add cabbage, seasonings and water. Simmer for 15-20 minutes. Cool completely. Note: Add your favorite cheese or veggies to make an even more delicious Runza.
SAVORY RUNZAS
Similar and so much like the original runzas. The prep time is long, but well worth the wait. You may add a slice of your favorite cheese if you want to.
Provided by Khadija Danielle Provencher
Categories Main Dish Recipes Sandwich Recipes Beef
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Place 1 3/4 cups flour into a bowl. Stir in sugar, yeast, and salt.
- Combine milk, water, and shortening in a microwave-safe bowl. Heat on high until warm (120 to 130 degrees F/50 to 55 degrees C), 2 to 3 minutes.
- Pour heated milk into the flour mixture. Add eggs and beat at low speed for 30 seconds. Switch to high speed and beat for 3 minutes. Stir in the remaining flour. Knead until smooth, about 3 minutes. Cover the bowl with waxed paper and a towel; let rest for 20 minutes.
- Cook ground beef and onion in a nonstick skillet over medium-high heat until beef is browned, 5 to 7 minutes.
- At the same time, melt butter in a separate skillet over medium heat. Add cabbage and cook until wilted, about 5 minutes. Add cabbage to beef mixture with salt and pepper. Remove from the heat.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
- Roll dough on a lightly floured surface until very thin. Cut into 6 squares or rectangles, whichever you prefer. Place 3 tablespoons beef filling in the center of each shape. Bring corners together, pinch edges to seal, and place right-side up onto the prepared baking sheet. Let rise until an indentation remains when lightly pressed with a finger, 40 to 60 minutes.
- Bake in the preheated oven until dough is done and golden brown, about 20 minutes.
Nutrition Facts : Calories 731.1 calories, Carbohydrate 94.1 g, Cholesterol 97.8 mg, Fat 30.1 g, Fiber 4.1 g, Protein 20.5 g, SaturatedFat 10.1 g, Sodium 676 mg, Sugar 20.2 g
RUNZA (THINK CHEESEBURGER)
My mom is from Nebraska. After she moved away and left her beloved Runza, she had to come up with a substitute! For picky children, leave out the veggies! If you are not familiar with Runza, just know that it is similar to a cheeseburger.
Provided by lindsey.k.bell
Categories Cheese
Time 32m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Brown ground beef. Drain.
- 2. Saute onion & pepper and add to beef.
- 3. Unroll cresecent rolls. Place beef inside cresecent rolls. You can be creative in how you roll them. You can place beef inside a cresecent roll and roll it up how you would normally roll a cresecent roll or you may choose to shape them in a rectangle, or shape like a real Runza. I shape them into a rectangle using about four of the triangles. Two on the top, two on the bottom.
- 4. The cheese can be added on the inside or the outside. I prefer to put it on top on the beef before rolling. If you want to put it on the outside, just add cheese on top with five minutes left in baking time.
- 5. Bake according to your crescent roll directions.
- 6. Serve with Ketchup & Mustard!
NEBRASKA RUNZAS
I was born and raised in NE. All the Runzas I have ever tasted use sauerkraut. So here it is my NE Runza recipe.
Provided by hrlyhny
Categories Meat
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Brown hamburger and onion, drain and add kraut and caraway seed.
- Cook about 5 minutes.
- Remove from heat.
- Divide dough into 8 parts.
- Roll out each and fill Pinch dough together.
- Place seam side down on lightly greased baking sheet.
- Let raise 20 minutes.
- Bake 15 mins at 350.
- Brush with soften butter.
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