Rip Roaring Runzas (aka Cornhusker Calzones)

Name: Rip Roaring Runzas (aka Cornhusker Calzones)
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 18 serving(s)
Ingredients: 1 lb ground beef; 1 lb bulk Italian sausage; 1 cup onion, thinly sliced; 6 cups shredded cabbage; 2 tablespoons prepared mustard; 2 teaspoons salt; 1/2 teaspoon ground black pepper; 1 teaspoon caraway seed; 1/2 cup American cheese, shredded; 1/2 cup cheddar cheese, shredded; 3 lbs frozen bread dough, thawed and let rise for one hour (I use Bridgeford brand, 3 loaves)

Submitted by Mercy

"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."

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photo by Mercy

Ready In:: 3hrs 45mins
Ingredients:: 11
Serves:: 18

ingredients

1 lb ground beef
1 lb bulk Italian sausage
1 cup onion, thinly sliced
6 cups shredded cabbage
2 tablespoons prepared mustard
2 teaspoons salt
¹⁄₂ teaspoon ground black pepper
1 teaspoon caraway seed
¹⁄₂ cup American cheese, shredded
¹⁄₂ cup cheddar cheese, shredded
3 lbs frozen bread dough, thawed and let rise for one hour (I use Bridgeford brand, 3 loaves)

directions

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.

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Reviews

Hi Mercy,I\'m behind on my recipe reviews again,so I am trying to catch them up all at once,so I have 2 of yours to review today,and this one is so good!!! The only thing I did different was to use a pizza dough mix ( in a box) instead of the frozen bread dough.But it was really good,so I don\'t think the dough made any difference. Thanks for this yummy recipe.Darlene

Darlene Summers
Well...I'm living in Nebraska and I know exactly what you are talking about. These are wonderful and this recipe is what we Midwesterners call Bierocks also. My mother and grandmother made them when I was a child in Kansas and there are many variations to the recipe, but they are all good! Glad you enjoyed a nice piece of the Midwest when you were here (besides milking cows and swathing hay :).

Milkman's Daughter
This was very good! I made a few changes when I made it for us. I used blue cheese in place of the American ( I hate that stuff ) and added 2 cloves of minced garlic and substituted sauerkraut for the cabbage ( I did not have any cabbage ). I also added 1/8 tsp. fennel seed to the mix. We will make again soon.

Chef Shadows

RECIPE SUBMITTED BY

Mercy

Longwood, FL

Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.

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