Runza Dough Recipe Easy

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EASY GERMAN BIEROCKS (RUNZA)



Easy German Bierocks (Runza) image

This is a quick and easy version of German Bierocks; dough filled with cabbage, hamburger, and onions. They can then be baked or fried. If you have your own roll recipe they are even better.

Provided by HEATHER C

Categories     Appetizers and Snacks     Pastries

Time 1h35m

Yield 36

Number Of Ingredients 8

1 tablespoon vegetable oil
2 pounds ground beef
1 small onion, chopped
1 head cabbage, finely chopped
½ teaspoon salt
½ teaspoon ground black pepper
36 frozen dinner rolls, thawed
2 quarts vegetable oil for deep frying

Steps:

  • Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. Season with salt and pepper, then spread the mixture onto a baking sheet to cool until cool enough to handle.
  • Once the mixture has cooled, flatten a dinner roll, and place several tablespoons of the cabbage mixture in the center. Pull the edges of the dough over the filling and pinch to seal. Repeat with remaining dough and filling.
  • Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
  • Fry bierocks a few at a time in the preheated oil on both sides until golden brown, 5 to 7 minutes; drain on paper towels.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 22.9 g, Cholesterol 16.9 mg, Fat 10.8 g, Fiber 1.7 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 267.2 mg, Sugar 3.4 g

RUNZA



Runza image

Anyone from Nebraska should know this recipe. I got this particular one from the Minnesotans for Nebraska website. If you don't know what a Runza is, I suggest you either get on the next plane to Nebraska or make this recipe! Prep time differs on how you make your bread.

Provided by Jen Wiehl

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 loaves bread dough
1 lb hamburger
1/2 head of cabbage (chopped)
1/2 medium onion (chopped)
salt and pepper

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).

RUNZAS



Runzas image

A white roll stuffed with cabbage, beef and onions.

Provided by klinnea

Categories     Appetizers and Snacks     Pastries

Time 1h50m

Yield 16

Number Of Ingredients 12

4 cups ground beef
1 onion, chopped
4 cups shredded cabbage
1 teaspoon salt, or to taste
2 cups warm water (100 to 110 degrees F/40 to 45 degrees C)
⅓ cup butter, melted
⅔ cup instant dry milk powder
¼ cup white sugar
1 ½ teaspoons salt
1 teaspoon active dry yeast
1 egg, beaten
4 cups all-purpose flour

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.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 31.3 g, Cholesterol 41 mg, Fat 8 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 4 g, Sodium 444 mg, Sugar 6.7 g

EASY HOMEMADE RUNZAS



Easy Homemade Runzas image

Classic Russian-German buttery beef, onion, and savory cabbage-filled sandwich baked in a yeasty pocket of dough. It resembles a hand pie.

Provided by Betty Streff

Categories     sandwiches

Time 2h10m

Number Of Ingredients 17

Dough, the Runza Wrapper
2 cups very warm water about 110 degrees, about the temperature of bathwater
5 tsp yeast or two packets
2 Tbsp butter softened
2 tsp salt
1/4 cup sugar
6 cups flour approximately
2-3 Tbsp butter melted, to brush on finished runza
Runza Filling
6 cups chopped cabbage about one medium head
2 pounds ground beef
One medium onion, chopped
2 Tbsp olive oil
2 Tbsp butter
1 tsp garlic powder or more if you like
2 tsp favorite seasoned salt
2 tsp pepper

Steps:

  • Put warm water, yeast, sugar, salt, and butter in the mixer bowl and add a cup of flour. Using the whip attachment, mix thoroughly, scraping down the sides of the bowl occasionally.
  • Hint: grab a clean dish towel and wrap it around the bowl. That is unless you enjoy cleaning up flour. (I don't.)
  • Add 2 cups of flour, one at a time, and beat well. Keep the mixer draped for the next step.
  • Switch to a dough hook and keep adding flour gradually until the hook starts pulling the dough away from the sides of the bowl.
  • Stop the mixer and feel the dough. If it's still sticky, add a tablespoon or so of flour at a time and resume kneading with the dough hook.
  • Stop adding flour when it's soft but handles without sticking to your fingers. Great bread dough should feel satiny and elastic.
  • Remove the dough hook and gather the dough into a ball.
  • Spray the bowl generously with non-stick spray and return the dough to the bowl. It's not necessary to wash it before you do.
  • Smooth a little cooking oil or olive oil over the dough, cover the bowl with a dishtowel and set it in a nice warm place to rise for about an hour. (In the summer, I've found my car makes a great proofing box!!)
  • When the dough has doubled in size, divide it into 16 pieces and roll out into a thin oval about 6" by 8". Heavens, this is no time for exactitude. Think rustic and handmade. I like my runzas a little on the small side with thin, crisp dough wrappers. You may like yours chubby.
  • Brown the ground beef until it begins to lose its pink.
  • Next, add the butter, olive oil, onion, and cabbage and cook until the cabbage and onion wilts and the ground beef gets a little brown. Finally, break up the meat into pretty fine crumbles.
  • Add salt, pepper, and garlic.
  • Set it aside to cool until the bread is ready and rolled out.
  • Put about 1/2- 2/3 cup of filling on each dough oval and fold over, sealing edges of the bread dough.
  • You may water to wet the dough with your finger dipped in warm water for a better seal.
  • Place each runza seam side down on a baking sheet. Leave a bit of space between each one to allow the bread to rise.
  • Let them rise about 20-30 minutes.
  • Bake in a 375-degree oven for about 20 minutes or until nicely browned. Brush with melted butter when they come out of the oven to give them a soft, beautiful color and tasty crust.
  • These keep well in the fridge for a few days. Or, wrap individually in foil and freeze. They freeze well, so make a bunch when you do.
  • REHEAT: Heat frozen wrapped runzas in 400* oven for 20-25 min. Remove foil last 5 min.

NEBRASKA'S HOMEMADE RUNZA



Nebraska's Homemade Runza image

Provided by My Farmhouse Table

Categories     Main Course

Time 50m

Number Of Ingredients 13

4 1/2 cups All-Purpose Flour
1/4 cup Sugar
2 pkgs (1/4 oz) Yeast
1 tsp Salt
3/4 cup Milk
1/2 cup Water
1/2 cup Butter
2 Eggs
2 lbs Ground Beef
1 Small Onion, diced
4 cups Cabbage, chopped
2 tsp Seasoned Salt
1 tsp Pepper

Steps:

  • Start by placing 1 1/2 cups flour, sugar, yeast, and salt into a large mixing bowl.
  • Either in a small saucepan over medium heat or a microwave safe bowl, heat the milk, water, and butter to 120-130 degrees F.
  • Pour heated wet ingredients into flour mixture. Stir slightly before adding beaten eggs.
  • Continue by adding the remaining flour, one cup at a time, until when kneaded the dough comes together and is smooth and elastic.
  • Place dough in a greased bowl, cover and let rise in a warm place for about 1 hour.
  • While dough is rising, cook beef and onion over medium-high heat until meat is no longer pink. Drain.
  • Stir in the chopped cabbage, seasoned salt, and pepper. Stir gently until cabbage is cooked and filling combined.
  • Punch dough down, and divide into 12 equal portions.
  • Working with one piece of dough, roll into a rectangle (approx 6 inches x 8 inches in size).
  • Place a heaping 1/2 cup of filling into the center of each dough piece.
  • Fold dough over filling. Seal and tuck edges.
  • Place onto a greased baking sheet (edges can touch).
  • Bake at 350 degrees F for 18-20 minutes or until golden brown.

RUNZA CASSEROLE



Runza Casserole image

This Runza casserole is amazing. The crescent dough that sandwiches in the casserole on the top and bottom is slightly buttery and sweet. A nice contrast with the savory meat and cabbage mixture. It may seem like a lot of onions, but they cook down and lend such a nice flavor. We went heavy on the pepper when seasoning the ground...

Provided by Karen Petree

Categories     Casseroles

Time 1h

Number Of Ingredients 6

2 lb hamburger
2 finely chopped onions
4 c fresh chopped cabbage
salt and pepper, to taste
2 pkg refrigerated crescent rolls
1 lb shredded mozzarella cheese

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Spread one tube of crescent rolls into the bottom of a 9x13x2 pan and bake 7 minutes or until brown.
  • 3. 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***
  • 4. Drain the grease from the hamburger and add the cabbage. Let it steam for a few minutes.
  • 5. Add the salt and pepper.
  • 6. Spread the hamburger/cabbage mix into the pan on top of the baked crescent dough.
  • 7. Sprinkle the cheese on top of the meat mixture.
  • 8. Spread the 2nd tube of crescent rolls over the top of the cheese.
  • 9. Bake for 35-40 minutes, covering with foil the last 10 minutes to soften the crust.

COPYCAT NEBRASKA RUNZAS



Copycat Nebraska Runzas image

Provided by Ann

Time 1h30m

Number Of Ingredients 17

3 1/2 cups bread flour
1 cup whole wheat flour
1/4 cup sugar
1 Tablespoon dry active yeast
1 teaspoon salt
1 cup milk
2 Tablespoons water
1/4 cup melted butter
2 large eggs
2 - 4 cloves garlic, peeled
1 large sweet onion, peeled and chopped into large chunks
1 1/3 lb. lean grass-fed ground beef
1/2 of a medium cabbage, cut into chunks
1/2 teaspoon onion powder
1/2 teaspoon granulated garlic
1/2 - 1 teaspoon ground white pepper
Red Robin Seasoning (or salt), Trader Joe's 21 Seasoning Salute (or Mrs. Dash) & freshly ground pepper, to taste

Steps:

  • Put the bread dough ingredients into a bread machine and set it on the dough setting. Press the start button. Check in a few minutes in to see if the dough is forming into a ball. If not, add a bit more water or if it is too sticky, add a little more flour.
  • While the bread dough is forming, make the filling: put the garlic and onions in your food processor and pulse to chop into little bits. Remove from the food processor and add the cabbage. Pulse to chop the cabbage well.
  • Heat a medium saute pan or wok over medium heat. Add the garlic, onion and ground beef and cook, chopping the meat frequently with a rubber spatula, until the meat is all browned. While cooking, season the meat generously, tasting as you go.
  • Add the onion powder, garlic power and white pepper and stir to mix. Stir in the chopped cabbage and continue cooking uncovered for about 10 minutes, stirring frequently, then reduce heat to medium low, cover and cook for 20 - 30 minutes, stirring occasionally, until the cabbage is very, very tender and soft. Add seasonings until it tastes just a little too peppery.
  • When the dough is done, preheat the oven to 375 F. and spray a baking sheet with cooking spray. Separate the dough into 12 pieces. On a floured surface, roll each piece of dough as thin as possible without making holes or tearing (about 1/8 inch thick).
  • Dust a bowl with flour and put one of the rounds in the bowl, letting it go up the sides of the bowl a bit. Put 1/3 - 1/2 cup of filling in the middle, then pinch the dough up around the filling until it's sealed. When you flip it over, it should be a nice rounded rectangle shape.
  • Set each Runza seam side down on the prepared baking sheet. Repeat until all the Runzas are formed. Bake at 375 F. for 20 - 25 minutes or until the pockets are nicely browned on top. Spray the tops of the hot Runzas with cooking spray or brush with melted butter. Enjoy!

Nutrition Facts : ServingSize 1 Runza

RUNZA CASSEROLE RECIPE



Runza Casserole Recipe image

Runza Casserole is inspired by a world-famous sandwich made with ground beef and cabbage. This is a filling, delicious and affordable way to feed a family!

Provided by Megan Porta

Categories     Main Dish

Number Of Ingredients 8

16 oz refrigerated crescent rolls (do not separate rolls)
1 1/2 lbs ground beef
2 tbsp butter
1/2 head green cabbage (shredded)
1 yellow onion (chopped)
2 tsp salt
1 tsp pepper
1 1/2 cups cheddar cheese (shredded)

Steps:

  • Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray and set aside. Roll out one tube of crescent rolls and place on the bottom of prepared pan. Bake for 5 minutes.
  • Add 1 1/2 pounds of ground beef to a large skillet and cook over medium-high heat until the meat is no longer pink. Drain and use a spatula to move the meat to outer edges of the skillet. Add 2 tablespoons of butter to the center of the skillet and allow it to melt. Add the onions, salt and pepper and cook, stirring, for 2 minutes.
  • Add half of a head of cabbage (shredded) and cook for 5 minutes, or until it has cooked down and wilted. Season again with salt and pepper. Pour meat-cabbage mixture over top of bottom crescent layer. Top with an even layer of shredded cheddar cheese. Top with the remaining crescent roll dough. Bake 20-25 minutes or until crescent rolls are golden brown.

Nutrition Facts : Calories 364 kcal, Carbohydrate 18 g, Protein 15 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 60 mg, Sodium 834 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

HOMEMADE RUNZAS



Homemade Runzas image

Make Nebraska's famous Runza Sandwich at home! A bread dough pocket, filled with cabbage, onion, and seasoned ground beef, baked until golden brown. This recipe makes one dozen sandwiches but is easily cut in half. OR you can make them and freeze them!

Provided by Michaela Kenkel

Categories     Sandwiches

Time 4h

Number Of Ingredients 6

1 1/2 pounds of lean ground beef
1 small head of cabbage, shredded (about 4 cups)
1 small onion, diced (about 1/2 cup)
24 Frozen Bread Dough Dinner Rolls
salt and pepper
melted butter

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.

Nutrition Facts : Calories 530 calories, Carbohydrate 67g grams carbohydrates, Cholesterol 40g milligrams cholesterol, Fat 20 g grams fat, Fiber 4g grams fiber, Protein 20g grams protein, SaturatedFat 6g grams saturated fat, ServingSize 1 sandwich, Sodium 1370g milligrams sodium, Sugar 10g grams sugar, TransFat 3g grams trans fat, UnsaturatedFat 0 grams unsaturated fat

EASY HOMEMADE RUNZA RECIPE



Easy Homemade Runza Recipe image

Classic Russian-German beef and cabbage filled sandwiches baked in yeast dough. More like a hand pie than a sandwich I think.

Provided by gbskitchen

Categories     Main Dish

Time 40m

Number Of Ingredients 15

2 cups very warm water (about 110 degrees, a little warmer than a hot tub)
5 tsp yeast ( or two packets)
2 Tbsp butter (softened)
2 tsp salt
1/4 cup sugar
6 cups flour (approximately)
2-3 Tbsp butter (melted, to brush on finished runza)
6 cups chopped cabbage (about one medium head)
2 pounds ground beef
1 medium onion (chopped)
2 Tbsp olive oil
2 Tbsp butter
1 tsp garlic powder (or more if you like)
2 tsp favorite seasoned salt
2 tsp pepper

Steps:

  • This is by far easier when you use a large stand mixer with a dough hook. Put warm water, yeast, sugar, salt and butter in bowl and add a cup of flour. Using whip beater attachment, mix thoroughly, scraping down sides of bowl. HInt: grab a clean dish towel and wrap it around the bowl, see photo. That is unless you really enjoy cleaning up flour. (I don't.) Add 2 cups of flour, one at a time, and beat well. You'll still want to keep your mixer modestly draped for the next step. Switch to dough hook and keep adding flour gradually until the dough hook starts pulling the dough away from the sides of the bowl. Stop the mixer and feel the dough. If it's still sticky, add a tablespoon or so of flour at a time and resume kneading with the dough hook. Stop adding flour when it's soft but handles without sticking to your fingers.Great bread dough should feel satiny and elastic.At this point I simply remove the dough hook and gather the dough into a ball. I spray the bowl generously with Pam or similar, return the dough to the bowl (not necessary to wash it first) smooth a little cooking oil or olive oil over the dough, cover with dish towel and set in a nice warm place. (In the summer, I've found my car makes a great proofing box!!)When the dough has doubled in size, divide into 16 pieces and roll out into a thin oval about 6" by 8". Heavens, this is no time for exactitude. Think rustic and handmade. I like my runzas a little on the small side with thin, crisp dough wrappers. You may like yours chubby.(Sometimes I make 8 runzas with half the dough and cinnamon rolls with the other half.)

NEBRASKAN RUNZAS



Nebraskan Runzas image

Provided by Amy Thielen

Categories     main-dish

Time 2h

Yield 8 large runzas

Number Of Ingredients 17

For the dough:
1 1/4-ounce packetactive dry yeast
3 tablespoons sugar, plus a pinch
4 large eggs
3 3/4 cups bread flour,plus more for the counter
12 tablespoons (1 1/2 sticks) salted butter, softened, plus more for the bowl
2 teaspoons fine sea salt
For the filling:
1 pound 85 to 90 percent lean ground beef
Fine sea salt and freshly ground black pepper
3 tablespoons salted butter
1 large Vidalia onion, diced
3 cloves garlic, minced
2 teaspoons minced fresh thyme (or 1 1/2 teaspoons dried)
1 teaspoon minced fresh rosemary (or 1 1/2 teaspoons dried)
1 tablespoon canola oil, plus more for the baking sheets
8 ounces baby spinach

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 DOUGH



Runza Dough image

All the recipes for runzas call for frozen dough. This is a much better dough. It would be good with any number of fillings like ham and cheese etc. It's 2 packages of yeast but since I'm too stupid to figure out how to put it, I've written the recipe like I found it.

Provided by Dienia B.

Categories     Yeast Breads

Time 3h

Yield 4 serving(s)

Number Of Ingredients 8

5 cups flour, divided
3 teaspoons yeast
1/2 cup lard
1/2 cup sugar
3/4 cup milk
1 1/2 cups water
1/2 teaspoon salt
2 eggs

Steps:

  • Measure 1-3/4 cup flour.
  • Add yeast, lard, sugar, milk, water, and salt.
  • Mix.
  • Add eggs.
  • Stir in remaining flour.
  • Knead 10 minutes; cover; let rise until double. This takes about 1 hour. Now you can go to other runza recipes and use this dough to wrap around the fillings.
  • These are great.

Nutrition Facts : Calories 971.4, Fat 31.4, SaturatedFat 12.1, Cholesterol 123.8, Sodium 356.2, Carbohydrate 147.8, Fiber 5, Sugar 25.5, Protein 22

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Calories 266 per serving


RUNZA BREAD DOUGH RECIPE | SPARKRECIPES
Let rest 20 minutes for easy handling. Flour surface and roll out 2/3 of dough to make runzas. Cut into 16 squares, and add some meat mixture in center of each square. Fold dough around mixture and pinch to seal. Place on greased cookie sheet and let raise in a warm place for about 25 mins. Bake in a 350* oven for 20-25 mins. Makes 16 squares + extra dough that can be made into cinnamon twists ...
From recipes.sparkpeople.com
5/5 (1)
Calories 181 per serving
Servings 24


RUNZAS RECIPE | RUNZA HISTORY | RADA CUTLERY
2015-10-28 Roll out 2 cans of thin pizza crust to about 11” by 14”. Alternatively, you can use frozen hamburger dough, thawed, rolled, and cut, for the following steps. Cut each crust into 8 rectangles. Place a heaping quarter-cup of the beef mixture into each rectangle. Bring one side of the crust over and seal the edges. Bake at 375 degrees for 15 ...
From radacutlery.com
Reviews 2
Total Time 30 mins
Estimated Reading Time 6 mins


RUNZA RECIPE WITH CRESCENT DOUGH WITH INGREDIENTS ...
Runza Recipe With Crescent Dough RUNZA CASSEROLE. This Runza casserole is amazing. The crescent dough that sandwiches in the casserole on the top and bottom is slightly buttery and sweet. A nice contrast with the savory meat and cabbage mixture. It may seem like a lot of onions, but they cook down and lend such a nice flavor. We went heavy on the pepper when seasoning the ground...
From tfrecipes.com


RUNZA CASSEROLE RECIPES BEST RECIPES AND RELATED RECIPES
runza casserole recipe bread dough. runza casserole nebraska. More about "runza casserole recipes" RUNZA CASSEROLE | 12 TOMATOES. From 12tomatoes.com 2021-04-21 · Runza Casserole. Serves 6. 20m prep time. 20m cook time. 4.4. Rated 4.4 out of 5. Rated by 226 reviewers. S2C Image. Ingredients. 2 pkgs refrigerated … 4.4/5 (185) Servings 6. Cuisine American. Category Dinner. Unroll …
From eazycoupons.com


RUNZA! (RECIPE) - YOUTUBE
For everyone who either can't try a Runza due to location, or who are curious, We once again present the Runza recipe, sans the making of the dough (but that...
From youtube.com


10 BEST RUNZA WITH CRESCENT ROLLS RECIPES | YUMMLY
2021-11-07 Relevance Popular Quick & Easy. Runza with Crescent Rolls Recipes 6,000 Recipes. Last updated Nov 07, 2021. This search takes into account your taste preferences. 6,000 suggested recipes. Garlic and Herb Cheese Stuffed Crescent Rolls amandabatcher. fresh basil, italian seasoning, fresh parsley, mozzarella string cheese and 3 more. Hidden' Treasure Crescent Rolls bestfoods. shredded …
From yummly.com


DOUGH FOR RUNZA'S - RECIPE | COOKS.COM
2015-09-29 Home > Recipes > Breads > Dough for Runza's. Printer-friendly version . DOUGH FOR RUNZA'S : 2 yeast cakes 2 c. sweet milk 2 eggs, beaten 1/2 c. sugar 2 tsp. salt 7 to 7 1/2 c. flour. Dissolve yeast in 1/3 cup warm water. Warm milk, add sugar and salt and dissolve. Add beaten eggs and yeast. Add half of sifted flour, beat well. Add enough of remaining flour to make dough easy to …
From cooks.com


NEBRASKA RUNZA RECIPE - PASATIEMPO BARBECUE

From pasatiempobbq.com


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