Recipe: Rip Roaring Runza (aka Cornhusker Calzones) (on a theme of Runza Restaurants in Nebraska)
Main Dishes - Beef and Other MeatsRIP ROARING RUNZAS
(AKA CORNHUSKER CALZONES)- On a theme from Runza Restaurants in Nebraska
" This recipe is close, but I still envy all those Cornhuskers who can purchase these yummies from a drive-through window."
1 pound ground beef
1 pound bulk style Italian sausage
1 cup thinly sliced onion
6 cups shredded cabbage*
2 tablespoons prepared mustard
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 teaspoon caraway seed
1/2 cup shredded American cheese
1/2 cup shredded cheddar cheese
3 1-lb loaves Bridgeford brand frozen bread dough, thawed, let rise 1 hour
milk or melted butter (for brushing dough)
Kosher salt (as desired)
additional caraway seeds (for garnish)
Brown the ground beef, bulk sausage and onion in a large skillet over medium high heat. Drain the fat, then add the cabbage, mustard, salt and pepper.
Saute until the cabbage is tender (about 5 to 8 minutes).
Add the cheeses and caraway seeds and stir over the heat until the cheese is melted (taste-test for seasoning).
Divide the bread dough into eighteen (18) equal pieces. Flatten each piece of dough into a round disk.
Pile about 1/4 cup (maximum) of filling onto the center of each dough disk and then pinch edges together to form a stuffed round bun (I also like to make crescent shapes by folding one side of the the circle over the filling and pinching it). Lay them, pinched-side down, on a lightly greased baking sheet. Let dough rise for 1 hour.
Preheat oven to 350 degrees F.
Brush them with a little milk or melted butter and sprinkle with some kosher salt and caraway seeds.
Bake at 350 degrees F for 20 to 30 minutes, or until golden brown.
*Sauerkraut can be used in place of the cabbage.
TO FREEZE AHEAD:
These can easily be individually frozen and reheated in the microwave oven or conventional oven.
Servings: 18
Adapted from source: RecipeZaar/Mercy
(AKA CORNHUSKER CALZONES)- On a theme from Runza Restaurants in Nebraska
" This recipe is close, but I still envy all those Cornhuskers who can purchase these yummies from a drive-through window."
1 pound ground beef
1 pound bulk style Italian sausage
1 cup thinly sliced onion
6 cups shredded cabbage*
2 tablespoons prepared mustard
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 teaspoon caraway seed
1/2 cup shredded American cheese
1/2 cup shredded cheddar cheese
3 1-lb loaves Bridgeford brand frozen bread dough, thawed, let rise 1 hour
milk or melted butter (for brushing dough)
Kosher salt (as desired)
additional caraway seeds (for garnish)
Brown the ground beef, bulk sausage and onion in a large skillet over medium high heat. Drain the fat, then add the cabbage, mustard, salt and pepper.
Saute until the cabbage is tender (about 5 to 8 minutes).
Add the cheeses and caraway seeds and stir over the heat until the cheese is melted (taste-test for seasoning).
Divide the bread dough into eighteen (18) equal pieces. Flatten each piece of dough into a round disk.
Pile about 1/4 cup (maximum) of filling onto the center of each dough disk and then pinch edges together to form a stuffed round bun (I also like to make crescent shapes by folding one side of the the circle over the filling and pinching it). Lay them, pinched-side down, on a lightly greased baking sheet. Let dough rise for 1 hour.
Preheat oven to 350 degrees F.
Brush them with a little milk or melted butter and sprinkle with some kosher salt and caraway seeds.
Bake at 350 degrees F for 20 to 30 minutes, or until golden brown.
*Sauerkraut can be used in place of the cabbage.
TO FREEZE AHEAD:
These can easily be individually frozen and reheated in the microwave oven or conventional oven.
Servings: 18
Adapted from source: RecipeZaar/Mercy
MsgID: 1427226
Shared by: Thomas of Delaware
In reply to: ISO: Runza
Board: Copycat Recipe Requests at Recipelink.com
Shared by: Thomas of Delaware
In reply to: ISO: Runza
Board: Copycat Recipe Requests at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Runza |
Kala - Topeka | |
2 | Recipe: Rip Roaring Runza (aka Cornhusker Calzones) (on a theme of Runza Restaurants in Nebraska) |
Thomas of Delaware |
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