Rip Roaring Runzas Aka Cornhusker Calzones Recipes

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.

Steps:

• cook meat with one onion chopped.
• shred and cook cabbage with other onion chopped.
• add meat and cabbage together.
• follow dough directions on box
• roll dough out till pretty thin cut into squares (however big you want them).
• put cabbage and burger in and seal.
• lay seal side down on parchment paper and oven tray.
• brush each with oil
• cover and let rise for 25 minute.
• heat oven at 375 degrees
• cook for 25 minute or until lightly browned.

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).

Steps:

• Preheat oven to 350.
• Brown the hamburger and onion in a skillet. Then drain.
• Put cabbage on top and cover to steam for a few minutes.
• Add the salt and pepper. To taste.
• Add soup.
• Mix well.
• Separate into pieces and spread 1 tube of the crescent rolls over the bottom of a 9x13x2" pan. Bake for 5 minutes. Remove from oven.
• Spread the hamburger/cabbage mixture on top of the crescent dough.
• Sprinkle the cheese on top of the meat mixture.
• Separate the 2nd tube of crescents, put the dough pieces on top of the cheese.
• Bake for 35 - 40 minutes, covering with foil the last 10 minutes to soften the crust.

Steps:

• Brown meat and onion together in a large skillet (or pot) for about 10 minutes; stir often.
• Drain off any fat.
• Stir in water, instant broth and pepper; bring to a boil.
• Mix in the noodles and the cabbage.
• Cover and simmer for about 10 minutes or until noodles are tender and most of the liquid has been absorbed.

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!