CORNHUSKER CALZONES (RUNZA)

 

  • Cooking Time: 225
  • Servings: 18
  • Preparation Time: 45

Ingredients

  • 1 lb ground beef
  • 1 lb bulk Italian sausages
  • 1 cup onions, thinly sliced
  • 6 cups shredded cabbage
  • 2 tablespoons prepared mustard
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon caraway seeds
  • 1/2 cup American cheese, shredded
  • 1/2 cup cheddar cheese, shredded
  • 3 lbs frozen bread dough, thawed and let rise for one hour (I use Bridgeford brand, 3 loaves)

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.
  • 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.

Notes

Categories: Appetizer  Beef  Lunch  Oven  Pork  Sandwich  Stove 

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