Rip Roaring Runzas Aka Cornhusker Calzones Food

NEBRASKAN RUNZAS

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.

RUNZAS TURNOVERS

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.

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).

CABBAGE BURGERS (RUNZAS)

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.

SKILLET RUNZA

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.

TOAD IN THE HOLE - ROARING 20'S

Steps:

• Combine eggs, milk, water, mustard and seasoning and add liquid mixture to flour and whisk vigorously to eliminate any lumps.
• The consistency should resemble pouring cream.
• Rest the batter for more than 15 minutes but no more than a few hours.
• Preheat oven to 220C or as hot as it can go.
• Meanwhile lightly brown the sausages in a fry pan.
• Place sunflower oil into a loaf tin and place it in the oven to preheat until smoking.
• Working briskly, pour the batter into the hot oil (cautin -- it will spit and sizzle).
• Arrange the sausages int he batter.
• Transfer the tin into the oven and bake for 25 to 30 minutes or until puffed and golden.