Rip Roaring Runzas Aka Cornhusker Calzones
Get ready to savor the bold flavors of the Midwest with these Rip Roaring Runzas, affectionately known as Cornhusker Calzones! These golden, hand-held pockets of joy feature a pillowy homemade dough stuffed with a savory filling of seasoned ground beef, tender cabbage, and sweet onions, all enhanced with a hint of Worcestershire sauce and melty cheddar cheese. Perfectly baked to a golden crisp with an irresistible egg wash sheen, these Runzas are a comforting fusion of hearty and satisfying. Whether you're looking for a unique meal, a portable snack, or a game-day favorite, these flaky stuffed parcels bring the essence of Nebraska straight to your table. A slice of Midwest magic, they’re proof that warm, homemade comfort food never goes out of style.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 1 cup Warm milk (110°F/45°C)
- 4 tablespoons Butter, melted
- 1 large Egg
- 1 pound Ground beef
- 1 medium White onion, finely chopped
- 2 cups Green cabbage, finely shredded
- 1 teaspoon Garlic powder
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cheddar cheese, shredded
- 1 large Egg, beaten (for egg wash)
Instructions
In a large mixing bowl, combine 2 cups of the flour, sugar, salt, and yeast.
Add the warm milk, melted butter, and egg to the dry ingredients. Mix until smooth.
Gradually add the remaining 2 cups of flour, mixing until the dough pulls away from the sides of the bowl.
Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1 hour or until doubled in size.
While the dough is rising, heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
Add the chopped onion to the beef and cook for 3-4 minutes until softened.
Stir in the shredded cabbage, garlic powder, Worcestershire sauce, salt, and black pepper. Cook for an additional 5-7 minutes until the cabbage is tender. Remove from heat and let cool slightly.
Once the dough has risen, punch it down and divide it into 8 equal portions.
Roll each portion into a circle approximately 6 inches in diameter.
Spoon 2-3 tablespoons of the beef and cabbage mixture onto the center of each dough circle. Top with a generous sprinkle of shredded cheddar cheese.
Fold the dough over the filling to create a half-moon shape. Pinch the edges tightly to seal, then fold and crimp to ensure the filling stays inside.
Place the sealed Runzas on a baking sheet lined with parchment paper, spacing them a few inches apart.
Brush each Runza with beaten egg to create a golden, shiny crust.
Preheat your oven to 375°F (190°C) and bake the Runzas for 18-22 minutes, or until golden brown.
Remove from the oven and let cool slightly before serving. Enjoy these warm, comforting pockets as a meal or snack!
Nutrition Facts
Calories |
4546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.0 g | 283% | |
| Saturated Fat | 116.8 g | 584% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1111 mg | 370% | |
| Sodium | 5811 mg | 253% | |
| Total Carbohydrate | 438.3 g | 159% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 48.6 g | ||
| Protein | 209.3 g | 419% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 2184 mg | 168% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 3054 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
