Food recipes
Rip Roaring Runzas (aka Cornhusker Calzones)
Rip Roaring Runzas (aka Cornhusker Calzones) Ingredients: beef, grass-fed, ground, raw pork sausage, link/patty, unprepared onions, raw cabbage, raw mustard, prepared, yellow salt, table spices, pepper, black spices,...
Rip Roaring Runzas (aka Cornhusker Calzones)
Ingredients:
beef, grass-fed, ground, raw
pork sausage, link/patty, unprepared
onions, raw
cabbage, raw
mustard, prepared, yellow
salt, table
spices, pepper, black
spices, caraway seed
cheese, pasteurized process, american, without added vitamin d
cheese, cheddar
wheat flours, bread, unenriched
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 350F 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.
Ingredients:
beef, grass-fed, ground, raw
pork sausage, link/patty, unprepared
onions, raw
cabbage, raw
mustard, prepared, yellow
salt, table
spices, pepper, black
spices, caraway seed
cheese, pasteurized process, american, without added vitamin d
cheese, cheddar
wheat flours, bread, unenriched
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 350F 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.