WHOLE WHEAT RUNZA DOUGH
This is a recipe that I have adapted so that I can make whole wheat runzas. Please note that you can also use this recipe to make white bread runza dough, just substitute white flour for the whole wheat. Also you can use 1/2 whole wheat flour and 1/2 white flour if you so desire. Use any kind of fillings that you like. My family likes ham and cheese, philly cheese steak, pepperoni pizza, scrambled eggs with cheese and bacon, to name just a few other than the traditional. Use your imagination and tailor to what your family likes. These freeze beautifully after they are baked when individually wrapped. Just microwave from frozen or thawed.
Provided by SLColman
Categories Yeast Breads
Time 3h
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Add 2 cups of the flour and the yeast to the bowl of your kitchenaid mixer with the dough hook and mix well.
- Heat the milk, sugar, butter and salt to between 115 and 120 degrees.
- Add the warm mixture to the flour mixture and mix well.
- Add the eggs and mix for 5 minutes.
- Add 1/2 a cup of flour at a time mixing after each addition until a ball forms.
- Knead for 8 minutes using the mixer.
- Grease a bowl and add the dough ball.
- Cover and place in a warm spot.
- Allow to rise until double in size. About 1 hour.
- Punch down the dough and recover.
- Allow to rise for 10 minutes.
- Divide the dough into managable sections.
- Roll the dough to 1/4 inch thickness.
- Cut into 4 inch by 4 inch squares.
- Fill with desired fillings.
- Bring the opposite ends together and pinch together. Pinch together the seams so that the filling doesn't leak out.
- Allow to rise for 30 minutes.
- Bake at 375 degrees for about 30 minutes or until golden.
Nutrition Facts : Calories 120.4, Fat 3.9, SaturatedFat 2.1, Cholesterol 23.7, Sodium 130.9, Carbohydrate 19, Fiber 2.4, Sugar 2.9, Protein 3.9
RUNZA DOUGH
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
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
WHOLE WHEAT PIZZA DOUGH
Provided by Food Network
Categories main-dish
Time 3h
Yield 4 (7-inch) pizzas
Number Of Ingredients 19
Steps:
- Proof yeast in a measuring cup with lukewarm water.
- In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.
- Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding.
- On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.
- Preheat oven to 450 degrees F. and bake 7 to 8 minutes per pizza.
Nutrition Facts : Calories 108 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 74 milligrams, Carbohydrate 21 grams, Fiber 2 grams, Protein 3 grams, Sugar 1 grams
WHOLE WHEAT PASTRY DOUGH
Provided by Food Network
Time 20m
Yield 2 doughs
Number Of Ingredients 6
Steps:
- Whisk together the flours, flaxseed meal and salt. Use a fork or pastry blender to cut in 1/3 cup vegetable shortening to the texture of a fine meal. Cut in the remaining 1/3 cup shortening to larger pieces, about the size of small peas. Sprinkle 3 tablespoons ice water over the mixture and gently combine with a fork or a wooden spoon. Sprinkle another 3 to 4 tablespoons ice water and bring together gently in a ball. Wrap in wax paper and chill until use. When ready to use, roll one disk out to a 1/2-inch thickness and place into desired pie plate.
RUNZA
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
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).
RUNZA BREAD DOUGH
I got this recipe from my step mom which is something my whole family makes. The filling for Runzas is pretty basic.
Provided by ninismy5in
Categories Yeast Breads
Time 2h30m
Yield 10 runzas, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- soften yeast in liquid; add rest of the ingredients. (All done in one bowl).
- Knead together and let rise to double in bulk.
- Punch down and let rise again.
- Turn out on board and divide dough. roll half of dough at a time to about three-eights inch thickness.
- Cut into squares about 5 or 6 inches.
- Place portion of filling in center of squares and bring corners together.
- Pinch openings tight.
- Turn pinched side onto lightly greased cookie sheet.
- Let sit for about 20 minutes.
- Bake at 400F for about 30 minutes or until golden brown.
- Rub melted butter on top and place on rack and cover. (tip, dissolve yeast in a warm liquid, about 100F, or it will deactivate the yeast).
Nutrition Facts : Calories 628.5, Fat 16, SaturatedFat 4.4, Cholesterol 49.1, Sodium 295.1, Carbohydrate 96.6, Fiber 12, Sugar 10.3, Protein 29.4
DEE'S RUNZA FILLING
This is how I made the runza filling. You just stuff it into runza dough. Let rise until doubled after filled. Bake until brown. You can use my runza dough recipe.
Provided by Dienia B.
Categories Lunch/Snacks
Time 3h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown the ground beef with the onion and garlic powder.
- Add the caraway seed and cabbage.
- Sweat this mixture down; pour off any grease.
- Roll out runza dough; cut into 8 squares.
- Add filling to each square.
- Add the cheese that you like .
- Stretch the dough around the mixture.
- Let rise until doubled.
- Bake until dough is done.
Nutrition Facts : Calories 445.9, Fat 29.5, SaturatedFat 14.8, Cholesterol 121.9, Sodium 921, Carbohydrate 12.8, Fiber 1.6, Sugar 6.9, Protein 31.5
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