Runza Buns With A Mexican Flare 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.

RUNZAS (BIEROCKS)

Steps:

• Thaw out frozen bread dough; cut each roll into 3 pieces and set aside. Brown beef and cabbage in a large skillet, seasoning with salt and pepper to taste.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll out bread dough and cut into squares. Place a spoonful of the beef/cabbage mixture onto the center of each dough square. Sprinkle cheese on top, fold over and pinch sides to seal. Rub a bit of oil on the outside of each pastry.
• Place in a 9x13 inch baking dish and bake in the preheated oven for 45 to 60 minutes, or until golden brown.

RUNZA

Steps:

• Thaw two loaves of frozen bread dough or make the equivalent amount using your favorite bread recipe.
• While dough thaws, make the filling.
• Brown the hamburger and drain, then return to pan.
• Add cabbage and onion and cook down.
• Salt and pepper to taste (1 tsp pepper recommended).
• Let dough rise, then punch down and roll a portion to 1/4" thickness.
• Cut into 4" x 8" pieces and add about 1/2 cup meat mixture to each.
• Fold dough pieces over and seal the edges, then place seam-side-down on a greased cookie sheet.
• Let rise 20-30 minutes, then bake in pre-heated 375 degree oven for 20 minutes or until brown.
• Call Nebraska natives not in attendance and gloat (taunting not advised).

HOMEMADE RUNZAS

Steps:

• Place frozen dinner roll dough on a sheet pan and rise according to package instructions. It will use 2 rolls for each sandwich.
• While dough rises, begin browning your ground beef and onion in a large skillet. When the meat is about halfway done, add in the shredded cabbage and cover with a lid. Cook until meat and cabbage are done. Drain off any excess grease or liquid. Set aside.
• When rolls have risen completely, lightly flour your surface. Remove two rolls and form a ball. Roll the ball out into a rectangle approximately 5"x7".
• Place approximately 1/3 cup of the filling in the center of the dough and spread out from top to bottom.
• Fold the bottom up and the top of the dough down and press to seal. Fold the left side over, pinching to seal. Then do the right side, gently stretching to cover the left. Pinch closed.
• Place each sandwich on a greased cookie sheet, seam side down.
• Let rise again for another 30-45 minutes.
• Preheat oven to 375 degrees F.
• Brush the tops with melted butter.
• Bake in a preheated oven for 30 minutes, or until bread dough is golden brown.
• Serve hot.

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!

RHODES RUNZAS

Steps:

• Sauté cabbage and onion in oil. Cover and steam for 40 minutes. Brown ground beef in a large pan, and drain well. Add cabbage, onion, sugar, vinegar, salt and pepper and cook for an additional 20 minutes.Flatten each Texas roll, or 2 dinner rolls into a 6-inch circle. Divide filling among 12 circles (about 1/3 cup). Place 1 tablespoon mozzarella cheese on top of filling. Pull edges around filling and pinch to close.Place on a large sprayed baking sheet, pinched side down. Brush tops with melted butter. Bake at 350°F 30-35 minutes.