Runza Sandwich Bieroc Recipe Foodcom

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.

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.

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.

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!

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:

• Brown the ground beef and onion together until the meat is no longer pink. Drain well.
• Add the shredded cabbage and carrot; steam until they are tender.
• Combine the beef and cabbage mixture, soups and seasonings together and keep warm.
• Lightly spray a 9"x13" pan or casserole with cooking spray.
• Take one package of the crescent rolls and lay out in the bottom of the pan. Press lightly to form a "crust" and sealing as well as you can. Press gently up the sides of the pan about 1/4" - 1/2" high.
• Bake crust in a preheated 350 degree oven about 7 minutes to give it a chance to bake thoroughly.
• Take the pan out and pour the hamburger & cabbage mixture over the undercooked crust.
• Sprinkle with cheese.
• Take the 2nd package of crescent rolls and break apart along the seams and lay on top of the pan.
• Bake another 35 - 40 minutes or until the top is golden brown. (I will lift up the bottom to make sure that the bottom crust is done before removing from the oven. If you think the top is getting too brown, just top with foil until finished baking).

Steps:

• Shred cabbage and chop onions while meat is browning in a large pot.
• Add onions and cook until the meat looses its color.
• Then add cabbage, cover and simmer till cabbage is soft, stir often.
• Cool the meat and cabbage so it is easier to place in dough. Cool in frig.
• Soften yeast in water and add rest of ingredients and mix dough. Let rise until double in bulk. Punch down and let it rise again.
• Divide dough in half and roll it to about 3/8" thick.
• Cut into squares about 5" by 6 ". Place cabbage in center of square and bring corner together and pinch together to seal all seams.
• Place seam side down on a greased cookie sheet.
• Bake until golden brown at 425 degrees for about 12 minutes.
• These freeze well, after they cool!

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:

• 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:

• Thaw bread according to package directions and allow to rise.
• Cook beef in a large non-stick skillet until well browned, breaking up with a fork while cooking until crumbly.
• Add onion and 1/4 cup broth to pan.
• Cover and cook over medium heat for 5 minutes.
• Add garlic and cook for 1 minute.
• Add cabbage and remaining 1/4 cup broth; cover and simmer over low heat until cabbage is tender and pan juices have evaporated, 12-15 minutes.
• Season with salt and pepper and let cool.
• Preheat oven to 375 degrees.
• Cut each loaf into eight pieces.
• On a lightly floured surface, roll each piece into a 4 x 6 in rectangle.
• Place 2 heaping tablespoons of filling on dough; fold in half and pinch edges to seal tightly.
• Place turnovers on greased baking sheets.
• Brush tops with egg white mixture.
• Bake 20 minutes until golden brown.
• Serve warm.