Skillet Runza Food

EASY RUNZA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a deep skillet over medium heat. Cook and stir ground beef until browned, about 5 minutes. Add onion, salt, pepper, and garlic powder; cook until onion softens, 3 to 5 minutes. Add cabbage and cook until tender, about 5 minutes. Stir mushroom soup into the skillet.
• Open crescent roll packages and unroll dough. Press 8 pieces into the bottom of a 9x13-inch baking dish. Pour beef mixture on top. Cover with mozzarella and Cheddar cheeses. Place remaining 8 pieces of dough on top.
• Bake in the preheated oven until top is golden brown and filling is bubbling, 20 to 30 minutes.

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).

RUNZA CASSEROLE FOR TWO

Steps:

• Mix flour, butter, sugar, yeast, and salt together in a large bowl; pour in warm water. Stir mixture into a soft ball. Roll dough out on a floured surface; knead until dough is elastic, 3 to 4 minutes. Place dough in a bowl and cover with a towel; allow to rise in a warm and dry area, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 10 minutes; drain and discard grease. Add cabbage; cook until cabbage is steamed and wilted, about 10 minutes. Season with garlic powder, salt, and pepper.
• Split dough in half. Roll each piece to fit an 8x8-inch baking dish. Press one of the crusts into the bottom and up the sides of the baking dish. Spoon hamburger mixture into crust; cover with cheese slices. Cover cheese layer with second crust; pinch edges of both crust together to seal.
• Bake in the preheated oven until lightly browned, about 20 minutes. Cover casserole with aluminum foil and bake until filling is hot, about 10 minutes more. Allow to sit for about 5 minutes before cutting.

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.

RUNZAS

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.

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.

RUNZA CASSEROLE

Steps:

• Preheat oven to 350.
• Simmer cabbage and onion until partially cooked in the 2 Tablespoons of water.
• In small frying pan brown the Ground Beef.
• Drain excess fat.
• Add the salt and pepper to your taste likeing.
• Add Worcestershire sauce, Cream of mushroom soup, half of the soup can of milk and the cheese.
• When the mixture is bubbly, stir in the cabbage and onion.
• Place in a 9 X 13 pan that has been sprayed with cooking spray or lightly greased.
• Open the crescents rolls and lay flat over the meat mixture.
• Bake for 30 mins at 350 or until the crust is golden brown.

RIP ROARING RUNZAS (AKA CORNHUSKER CALZONES)

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.

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.