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
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
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.
RUNZAS (BIEROCKS)
My mother-in-law introduced me to this and it kinda stuck. I am from Iowa, now in Kentucky, and the only way I can get this is by making it at home.
Provided by Krista Tank
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h20m
Yield 9
Number Of Ingredients 6
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.
Nutrition Facts : Calories 750.2 calories, Carbohydrate 79.9 g, Cholesterol 78.8 mg, Fat 27.5 g, Fiber 8.6 g, Protein 41.2 g, SaturatedFat 10 g, Sodium 1221.7 mg, Sugar 9.9 g
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.
RUNZAS
These Russo-German beef-cabbage mixtures encased in yeast dough were called kraut runsas by German farmers who had first settled in Russia and then emigrated to Nebraska. Later they became kraut baroques. Today the local chains of Runza Huts and Runza Drive-Inns have copyrighted the name for a dish not unlike a Cornish pasty. Nebraskans on home leave always return with runzas.
Provided by Marian Burros
Categories lunch, main course
Time 1h30m
Yield Eight runzas
Number Of Ingredients 15
Steps:
- Heat milk, water and butter together until the mixture is lukewarm; pour into electric mixer.
- Add rye flour, sugar, yeast and salt and mix.
- Beat in eggs for three minutes.
- Blend in enough white flour, about 2 1/2 cups, to make a soft dough.
- Let rise in a warm place, covered, about one hour, until doubled in bulk.
- Place all ingredients in a saucepan and cook until beef is brown.
- Heat the oven to 350 degrees.
- Roll out the dough and cut into eight squares of equal size, about 1/4- to 1/8-inch thick.
- Divide the filling into eight portions and place a portion of filling in the center of each square.
- Take the corners of each square and fold in to center to make an envelope, pressing edges together.
- Place the runzas on a greased cookie sheet and bake for 20 minutes at 350 degrees.
Nutrition Facts : @context http, Calories 605, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 26 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 568 milligrams, Sugar 15 grams, TransFat 1 gram
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