Recipe: Rip Roaring Runza (aka Cornhusker Calzones) (on a theme of Runza Restaurants in Nebraska)

RIP 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