Rip Roaring Runzas (aka Cornhusker Calzones)

"I ask you this, why don't more people know about these wonderful Nebraska treats? If I had the money to franchise a Runza restaurant in Florida, it would be a veritable cash machine! Cha-ching! I originally experienced these little wonders in their Nebraska homeland when I spent one memorable summer milking cows and swathing hay. After I returned to Florida, I experimented again and again trying to achieve the same level of yumminess. This recipe is close, but I still envy all those Cornhuskers who can purchase these yummies from a drive-through window."
 
Rip Roaring Runzas (aka Cornhusker Calzones) created by Mercy
Ready In:
3hrs 45mins
Serves:
Units:

ingredients

directions

  • 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.
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@Mercy
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  1. Milkmans Daughter
    Well...I'm living in Nebraska and I know exactly what you are talking about. These are wonderful and this recipe is what we Midwesterners call Bierocks also. My mother and grandmother made them when I was a child in Kansas and there are many variations to the recipe, but they are all good! Glad you enjoyed a nice piece of the Midwest when you were here (besides milking cows and swathing hay :).
     
  2. Chef Shadows
    This was very good! I made a few changes when I made it for us. I used blue cheese in place of the American ( I hate that stuff ) and added 2 cloves of minced garlic and substituted sauerkraut for the cabbage ( I did not have any cabbage ). I also added 1/8 tsp. fennel seed to the mix. We will make again soon.
     
  3. Chef Shadows
    This was very good! I made a few changes when I made it for us. I used blue cheese in place of the American ( I hate that stuff ) and added 2 cloves of minced garlic and substituted sauerkraut for the cabbage ( I did not have any cabbage ). I also added 1/8 tsp. fennel seed to the mix. We will make again soon.
     
  4. Darlene Summers
    Hi Mercy,I\'m behind on my recipe reviews again,so I am trying to catch them up all at once,so I have 2 of yours to review today,and this one is so good!!! The only thing I did different was to use a pizza dough mix ( in a box) instead of the frozen bread dough.But it was really good,so I don\'t think the dough made any difference. Thanks for this yummy recipe.Darlene
     
  5. Mercy
    Rip Roaring Runzas (aka Cornhusker Calzones) Created by Mercy
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