Best 2 Rip Roaring Runzas Aka Cornhusker Calzones Recipes
**Introduction: Embark on a Culinary Journey with Rip-Roaring Runzas and Cornhusker Calzones**
In the vast tapestry of American cuisine, two culinary gems shine brightly: the mighty Rip-Roaring Runza and its close cousin, the Cornhusker Calzone. These delectable treats, often associated with the hearty appetites of the Midwest, offer a symphony of flavors and textures that will tantalize your taste buds and leave you craving more.
Our comprehensive guide delves into the origins and culinary significance of these iconic dishes, providing you with two authentic recipes that will allow you to recreate these culinary masterpieces in your own kitchen. From the crispy, golden-brown crust to the savory filling bursting with flavor, each bite of a Runza or Cornhusker Calzone promises an unforgettable gastronomic experience.
So, prepare your taste buds for a journey of pure indulgence as we uncover the secrets behind these beloved Midwestern delicacies. Whether you prefer the traditional ground beef filling or crave the vegetarian delight of the Black Bean and Corn Runza, this guide has something for every palate. Let's get started on this culinary adventure!
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
RUNZA SANDWICH - BIEROC
I learned to make Runzas while working in a Nebraska Deli during high school. This is the recipe that I've used for 30 years - and is by far my favorite recipe. The original recipe was published in a 1979 "Ground Beef Round-Up" Cookbook published by Farm Wife News - and was submitted by Mrs. Voelker, Brownsdale, MN. I have modified it in several ways - including using the bread machine to make the dough.
Provided by p4fb1925
Categories Lunch/Snacks
Time 2h15m
Yield 10-12 runzas
Number Of Ingredients 13
Steps:
- Prepare dough in bread machine following steps below. Prepare the meat filling while dough is rising.
- Filling - Brown beef, onions and seasonings in a large stock pan. Stir the beef often while it is browning - to break it into very small pieces. Drain grease and return beef to pan and add shredded cabbage. Cover and simmer 15 minutes until the cabbage is tender - stirring occasionally. Drain juices and cool.
- Dough - Place dough ingredients in the bread machine in order according to manufacturer directions. Program for dough mode and remove dough when cycle is complete. Turn out onto floured marble board and divide the dough in half.
- Roll the dough approximately 3/8 inch thick and cut into 5-6 inch squares. If you prefer, you can instead break off small pieces of dough - approximately the size of a large egg - and roll them out individually.
- Place 1/4 -1/3 c cooled meat mixture in the center of dough.
- Bring corners of dough up to the center, pinching to seal the seams. Place seam side down on greased cookie sheet and let rise until doubled.
- Bake 350 degrees for about 20 minutes.
- Serve with mustard.
- Wrap/seal leftover runzas and freeze. Great for sack lunches!
Nutrition Facts : Calories 329.1, Fat 11, SaturatedFat 2.8, Cholesterol 48.1, Sodium 102.9, Carbohydrate 41.6, Fiber 2.4, Sugar 6.5, Protein 15.1
Tips:
- For the dough, use bread flour or a combination of bread flour and all-purpose flour. This will give the dough a chewy texture.
- If you don't have a bread machine, you can make the dough by hand. Just mix the ingredients together in a large bowl and knead for 10 minutes, or until the dough is smooth and elastic.
- Let the dough rise in a warm place for 1 hour, or until it has doubled in size.
- While the dough is rising, prepare the filling. You can use any kind of meat, cheese, or vegetables that you like.
- To assemble the runzas, roll out the dough into 12-inch circles. Place a scoop of filling in the center of each circle, then fold the dough over the filling and pinch the edges to seal.
- Bake the runzas at 375 degrees Fahrenheit for 20 minutes, or until they are golden brown.
Conclusion:
Runzas are a delicious and hearty dish that is perfect for a quick and easy meal. They can be made with a variety of fillings, so you can customize them to your own taste. With a little planning, you can make runzas ahead of time and freeze them for later. This makes them a great option for busy weeknights.
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