Post by Justbec on Jan 10, 2024 21:02:48 GMT -5
University of Nebraska style Runzas are made easily with ready-made frozen roll dough and a delectable five-ingredient beef filling with savory flavors.
Author: Beth Pierce Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes plus rising time Yield: 18 runza Category: lunch Method: stovetop/bake Cuisine: American
INGREDIENTS
16 Rhodes rolls (frozen unbaked roll dough)
1 lb lean ground beef
2 tablespoons butter
1 small yellow onion finely chopped
2 cups finely chopped cabbage
salt and pepper to taste
1–2 tablespoons all-purpose flour
1 egg
1 tablespoon milk
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INSTRUCTIONS
Place frozen rolls several inches apart on parchment-covered baking sheets. Cover with plastic wrap and allow to rise at room temperature until double in size. This can take 3-5 hours, so plan accordingly.
Brown the ground beef in a large skillet over medium heat. When the beef is about halfway browned, add the butter, onion, and cabbage. Then cook until the beef is browned and the onions and cabbage are soft. Let it cool for a few minutes.
Preheat oven to 350 degrees.
On a lightly floured surface, using your fingers, work each dough ball into a circle patty looking like a miniature pizza dough. Scoop a rounded spoonful of hamburger mix into the center of the dough. Using your fingers, bring up the edges of the dough and pinch to close. Roll gently between your hands to work the seams. Place back on the parchment paper seam side down. Continue working until all the dough balls are filled. Cover with plastic wrap for 30 minutes.
Whisk together the egg and milk. Gently and lightly brush the dough with the egg wash. Bake for 18-20 minutes or until golden brown, rotating the baking sheet halfway through.
NOTES
Timing is important with this recipe, so plan ahead, knowing that your dough needs several hours to rise. On the flip side, if it rises too fast and you are not prepared yet, pop it in the refrigerator for up to an hour.
Rhodes brand ready-made frozen roll dough is available in the frozen food section at most local grocery stores. I have always found it a good product, but I am sure there are other good brands you can use as well. Crescent roll dough is a good second option.
Finely chop the onions and cabbage so the mixture is easy to stuff in the dough.
For a change of pace, add cooked chopped bacon, browned sausage, or sauteed mushrooms.
If the dough is sticky, lightly flour your working surface.
Don’t skip the egg wash. It really makes them look so bakery-fresh. If you prefer, you can also brush them with melted butter.
A true Nebraska runza does not have cheese in it; however, a little sprinkle of shredded cheddar cheese, Swiss cheese, mozzarella cheese, or Monterey Jack cheese is delicious. Add it right on top of the spooned-in meat mixture before pinching up the dough.
