Runzas

4.0 (4)

To Nebraskans, the runza is simply a staple of the Midwestern diet, a saltation of the bierock stuffed pastry archetypal to taste Germans who had settled successful the Volga River vale successful Russia.

The modular runza filling is fundamentally a hash of crushed beef, onions, cabbage and seasonings, though determination are galore variations, including ones with sauerkraut and/or shredded cheese. Midwesterners of a definite procreation -- mostly, location cooks who came of property successful the mid-20th period -- often relied connected frozen, premade dough from the market store. This look calls for homemade dough, which is not arsenic saccharine oregon bready arsenic the dough preferred by galore Midwesterners, and it sneaks immoderate ail into the filling for a small non-Germanic punch.

You’ll request a thermometer for monitoring the dough’s liquid substance and a standard for casual portioning of the dough.

The dough needs to emergence for 1 to 2 hours. The runzas tin beryllium baked and frozen. To reheat, wrapper them successful aluminum foil and cook successful a 325-degree oven for 30 to 40 minutes.

Adapted from recipes by Kay Billingsley and Instructables.com.

Ingredients

Nutritional Facts

Per serving

• Calories

  210

• Fat

  10 g

• Saturated Fat

  4 g

• Carbohydrates

  23 g

• Sodium

  280 mg

• Cholesterol

  35 mg

• Protein

  8 g

• Fiber

  1 g

• Sugar

  4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from recipes by Kay Billingsley and Instructables.com.

Tested by Tim Carman.