Ingredients for Rip Roaring Runzas Aka Cornhusker Calzones
- 1 lb ground beef
- Bulk Italian Sausage
- 1 medium onion, chopped
- 1 medium head of cabbage, shredded
- Prepared Mustard
- 1 tsp salt
- Ground Black Pepper
- Caraway Seed
- American Cheese
- Cheddar Cheese
- Frozen Bread Dough
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How to Make Rip Roaring Runzas Aka Cornhusker Calzones
- In a large skillet over medium-high heat, brown 1 lb ground beef, 1 lb bulk sausage, and 1 medium onion (chopped) until cooked through.
- Drain off excess grease. Add 1 medium head of cabbage (shredded), 2 tbsp yellow mustard, 1 tsp salt, and 1/2 tsp black pepper.
- Sauté for 10-12 minutes, or until the cabbage is tender-crisp.
- Stir in 1 cup shredded cheddar cheese, 1/2 cup shredded mozzarella cheese, and 1 tbsp caraway seeds until melted and combined.
- Divide 1 lb pizza dough into 18 equal pieces.
- Roll or flatten each dough piece into a 6-inch circle.
- Place approximately 1/4 cup of the meat and cabbage filling onto the center of each dough circle.
- Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal.
- Place the Runzas, pinched-side down, on a lightly greased baking sheet.
- Let the Runzas rise for 60 minutes in a warm place.
- Preheat oven to 350°F (175°C).
- Brush the tops with 1 tbsp milk or melted butter and sprinkle with 1 tsp kosher salt and 1/2 tsp caraway seeds.
- Bake for 20-30 minutes, or until golden brown and cooked through.
- Serve warm and enjoy! (Sauerkraut can be substituted for the cabbage if desired.)
- Leftovers can be frozen for later enjoyment. Reheat in the microwave or oven.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
5g
Fat
24g
Carbs
0g
