Saturday, February 28, 2009

My version of The Nebraska Runzas




I have been to Nebraska, I make Runzas but I've never eaten a Runza while in Nebraska! During our Seminary days, I was given this recipe by a fellow wife. From what I recall, this is how she made them. I do not claim in anyway to say these are anything like the Fast Food Chain, Runza.

First thing I do is grab a bag of Rhodes Bake-N-Serv frozen bread dough. I put my frozen rolls in a greased, mini muffin tin. If I'm in a hurry or FORGOT to take out the dough ahead of time then I do the quick rise on the back of the bag. I preheat my oven to 200 and boil a shallow pan of water. When the water comes to a boil I turn it off and put it on the bottom and my rolls on top. Turn off the oven and wait 1 1/2 hours to rise. While they are rising I make the meat mixture. I'm sure my friend, like most Nebraskians, use ground beef for the meat. We use ground turkey.

This was after 2 hours.














I take 1 lb of ground turkey and saute it with garlic powder and 2 tsp Worcestershire sauce . I steam 4 cups of finely chopped cabbage. When both are finished I toss them together and add another 2-4 tsp of worcestershire sauce and 1 c. ketchup.

The fun part has yet to begin with this recipe!!! You get to take on bread dough blob and smash it out with your hands. Then you fill each piece of dough with about 1/2 cup of mixture and top off with 1/2 slice of american cheese. You can use whatever cheese you like or none at all.Fold over the sides until you have a sealed roll. Bake @350 for 20-25 min. They should look golden brown when cooked.Serve with fries, salad and extra ketchup for dipping!
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