RIP ROARING RUNZAS (AKA CORNHUSKER CALZONES)
I ask you this, why don't more people know about these wonderful Nebraska treats? If I had the money to franchise a Runza restaurant in Florida, it would be a veritable cash machine! Cha-ching! I originally experienced these little wonders in their Nebraska homeland when I spent one memorable summer milking cows and swathing hay. After I returned to Florida, I experimented again and again trying to achieve the same level of yumminess. This recipe is close, but I still envy all those Cornhuskers who can purchase these yummies from a drive-through window.
Provided by Mercy
Categories Lunch/Snacks
Time 3h45m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- 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 one (1) hour.
- Brush them with a little milk or melted butter and sprinkle with some kosher salt and caraway seeds.
- Bake at 350°F for 20 to 30 minutes, or until golden brown.
- Sauerkraut can be used in place of the cabbage.
- These can easily be individually frozen and reheated in the microwave oven or conventional oven.
Nutrition Facts : Calories 165.1, Fat 12.8, SaturatedFat 5, Cholesterol 39.6, Sodium 502.1, Carbohydrate 2.6, Fiber 0.8, Sugar 1.3, Protein 9.6
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Direey Saleymaan
[email protected]These runzas were amazing! I will definitely be making them again.
Ryder Family
[email protected]I thought these runzas were just okay. The filling was a bit dry.
Buule Yare
[email protected]These runzas were delicious! I will definitely be making them again.
Muhammad Noman Tiger
[email protected]I'm not a huge fan of cabbage, but I really enjoyed these runzas. The filling was flavorful and the dough was perfectly crispy.
Paceon Woods
[email protected]I made these runzas for my husband and he loved them. He said they were the best he's ever had.
Sadik jillo
[email protected]These were a bit too greasy for my taste.
Sunil Aidi
[email protected]I've never had a runza before, but these were delicious. I'll definitely be making them again.
Shah Muslim
[email protected]These runzas were so easy to make and they tasted amazing. I will definitely be making them again.
Destiny Av
[email protected]I found the filling to be a bit bland.
James Ray
[email protected]The dough was a bit tricky to work with, but the end result was worth it.
Dihanna Desgouttes
[email protected]I made these runzas for a party and they were a huge success. Everyone loved them!
Rendelgo
[email protected]These were great! I used ground turkey instead of beef and they were still delicious.
frank habil
[email protected]I've made these runzas a few times now and they're always a crowd-pleaser. The combination of beef, cabbage, and cheese is perfect.
malik rafiullah
[email protected]These runzas were a hit with my family! The filling was flavorful and the dough was perfectly crispy. I will definitely be making these again.