Runza Bake Recipes

RUNZAS

Steps:

• Heat a large skillet over medium-high heat; cook and stir ground beef and onion until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in cabbage and season with 1 teaspoon salt. Continue to cook and stir until cabbage is tender, about 20 more minutes. Set mixture aside to cool.
• Mix warm water and butter in a large bowl. Combine dry milk powder, sugar, 1 1/2 teaspoons salt, and yeast in another bowl; stir into butter mixture. Add egg and gradually stir in flour, 1/2 cup at a time, until dough is smooth.
• Roll dough out to 1/4-inch thick on a lightly floured surface; cut into 4-inch squares. Scoop beef mixture into each dough square. Bring corners of a dough square together at the top and pinch corners together to seal. Place on a baking sheet, seam side down. Repeat with remaining beef mixture and dough. Cover rolls with a damp cloth and allow to rise for 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until golden brown, about 20 minutes.

NEBRASKAN RUNZAS

Steps:

• Make the dough: Combine 3/4 cup warm water (approximately 110 degrees F),the yeast and a pinch of sugar in a large mixing bowl and let sit until foamy, about 10 minutes.
• Add 3 eggs and whisk to combine. Add half of the bread flour and beat with a wooden spoon until good and thready, about 3 minutes. Add the butter, the remaining 3 tablespoons sugar, the remaining flour and the salt and mix well. The dough will be a little sticky. Let rest 15 minutes.
• Knead the dough to develop the gluten until it feels tight and smooth, about 5 minutes. Transfer the dough to a lightly buttered bowl, cover and let it rise for 1 hour at room temperature. Then chill in the refrigerator,1 to 2 hours or overnight.
• Remove the dough from the refrigerator and divide it into 8 even portions. Roll each one into a ball and leave on the counter, covered loosely, to warm up, about 30 minutes.
• Meanwhile, make the filling: Heat a large skillet over medium-high heat. Add the beef, season with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the beef, until lightly browned, about 5 minutes. Use a slotted spoon to transfer it to a bowl.
• Drain and discard all but a film of the fat from the skillet. Add the butter; when it has melted, add the onion. Cook over medium heat, stirring occasionally, until light golden brown, about 15 minutes. Add the garlic, thyme and rosemary and cook 3 minutes. Add the mixture to the bowl containing the beef.
• Without cleaning the skillet, add 1 tablespoon canola oil. Saute the spinach over high heat until wilted and the excess liquid has evaporated, about 1 minute. Chop the spinach, then add it to the beef mixture and set aside to cool.
• Roll out the dough: Flatten a dough ball on a heavily floured surface and roll out into a 3-by-5-inch rectangle. Then make wrapping flaps from the four corners of the rectangle by rolling out each corner thinly so you have a thick rectangle with four thinner triangular wings at the corners.
• Fill the runzas: Spoon 1/2 cup of the beef filling into the center of the dough rectangle and wrap the flaps over it, pinching to close. Flip the bundle over in your hands, gently forming the runza into a fat football shape. Set the runza seam-side down on an oiled baking sheet. Repeat with the remaining filling and dough balls, arranging them on 2 oiled baking sheets. Let the runzas rise about an inch, uncovered, about 45 minutes. Meanwhile, preheat the oven to 375 degrees F.
• Whisk the remaining egg and 2 tablespoons water to make an egg wash and brush it thinly over the tops of the runzas. Bake until golden brown, 25 minutes. Serve hot.

RUNZA CASSEROLE

Steps:

• Grease 9x13 pan.
• Cover bottom with 1 package of crescent rolls.
• Brown ground beef with cabbage and onions.
• Drain grease from ground beef.
• Combine ground beef, cabbage, and onion with cream of mushroom soup.
• Pour over rolls.
• Layer with swiss cheese.
• Open second can of crescent rolls layer over cheese, try to cover all cheese.
• Bake 350 degree oven for 20 to 25 minutes.
• MY CHANGES WAS:.
• 2 CANS OF CREAM OF MUSHROOM SOUP.
• 1/2 HEAD OF CABBAGE.

EASY RUNZA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a deep skillet over medium heat. Cook and stir ground beef until browned, about 5 minutes. Add onion, salt, pepper, and garlic powder; cook until onion softens, 3 to 5 minutes. Add cabbage and cook until tender, about 5 minutes. Stir mushroom soup into the skillet.
• Open crescent roll packages and unroll dough. Press 8 pieces into the bottom of a 9x13-inch baking dish. Pour beef mixture on top. Cover with mozzarella and Cheddar cheeses. Place remaining 8 pieces of dough on top.
• Bake in the preheated oven until top is golden brown and filling is bubbling, 20 to 30 minutes.

RUNZA BAKE

Steps:

• Preheat oven to the temperature that is written on the tins of crescent rolls.
• In a skillet, brown the ground beef and onion, adding the salt and pepper to taste.
• Once ground beef is nearly browned, place the cabbage in the skillet and mix into the meat.
• Cover and let simmer for 20 minutes or until the cabbage is softened. Drain out grease. (For a healthier version, drain grease before placing the cabbage in).
• Roll out one tin of crescent rolls and spread onto the bottom of a lightly greased 9x13 pan.
• Take meat mixture and spread evenly across the layer of crescent rolls, then sprinkle the cheese over the top of the meat.
• Roll the last tin of crescent rolls over the top of the meat and cheese and spread evenly.
• Place pan in the oven and bake, using the time recommended by the tin of crescent rolls, or until golden brown. Then, enjoy!

RUNZA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spread one tube of crescent rolls into the bottom of a 9x13x2 pan and bake 7 minutes or until brown.
• While that is in the oven, brown the hamburger and onion in a skillet. ***Now is the time to add your choice of a thickener if you would prefer more of a gravy texture***
• Drain the grease from the hamburger and add the cabbage. Let it steam for a few minutes.
• Add the salt and pepper.
• Spread the hamburger/cabbage mix into the pan on top of the baked crescent dough.
• Sprinkle the cheese on top of the meat mixture.
• Spread the 2nd tube of crescent rolls over the top of the cheese.
• Bake for 35-40 minutes, covering with foil the last 10 minutes to soften the crust.