Rip Roaring Runzas (aka Cornhusker Calzones)

Recipe by Mercy
READY IN: 3hrs 45mins




  • 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.