Looking for a specific runza recipe?!
It had lean ground beef, Italian sausage, red pepper, sea salt, salt, a couple cans of croissant rolls!. i don't remember the site!.!. help!?!?Www@FoodAQ@Com
Answers:
Is this the right one!?!?!?
Runzas Aka Bierocks Or Krauts Recipe
Ingredients
EQUIPMENT:
Large heavy Dutch oven
Colander
2 to 4 baking sheets
Aluminum foil
Rolling pin
All purpose flour
Non stick spray
INGREDIENTS:
4 cans refrigerated unbaked croissant rolls, 6 rolls in each can
Butter, melted
Coarse salt (Kosher)
1 tablespoon olive oil
1 tablespoon finely minced fresh ginger root
1 tablespoon finely minced garlic
1!.25 pounds hot Italian sausage, casings removed
1!.25 pounds ground beef
2 tablespoons Worcestershire sauce
1 tablespoon crushed red pepper flakes
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 small head of cabbage, shredded medium to fine
1 medium onion, chopped medium to fine
4 stalks celery, chopped medium to fine
2 red bell peppers, chopped medium to fine
2 carrots sliced very thin
1 teaspoon freshly ground black pepper
12 oz shredded Parmesan cheese
Directions
Preheat oven to 350F
Line baking sheets with foil and spray with non-stick cooking spray!.
I start rolling the dough while the filling is cooking and assemble while a batch is in the oven!. This is where more than 2 baking sheets come in handy!. I only bake 6 on a sheet and can have them all assembled long before cooking is completed!.
FILLING:
In Dutch oven over medium heat add olive oil, ginger, and garlic and cook until you can just detect a slight color change, about 4 minutes!.
Add sausage, ground beef, Worcestershire sauce, red pepper flakes, black pepper, and sea salt and increase heat to medium high!.
Cook uncovered until meat no longer shows any pink, about 12-15 minutes, stirring occasionally and breaking up meat into fine pieces, do not drain yet!.
Add cabbage, onion, celery, red bell pepper, and carrot!.
Cover and cook until carrots are softened but not limp, about 12-15 minutes, stirring occasionally!.
Pour mixture into colander seated in large bowl and allow mixture to drain and cool slightly to manageable temperature!. Draining is important, you don’t want juices running out the dough or they will be ugly and will stick!.
DOUGH:
Remove croissants from can and unroll them, being careful not to tare them at the perforations!.
Use flour to keep the dough from sticking to surfaces, rolling pin, and each other!.
Separate the dough into rectangles at the perpendicular perforations!.
Firmly press fingers along diagonal perforations to seal!.
You should have an un-perforated rectangular piece of dough now!.
Flour and roll dough rectangle to roughly double in size!.
Cut rectangle in half into 2 rough square shapes!.
Repeat with all 4 cans of dough, making 24 dough squares!.
ASSEMBLY:
Place a small flat layer of cheese in center of dough square!.
Place a mound of the filling top of cheese!.
Bring 2 opposite corners together over the center and pinch to hold!.
Bring the remaining 2 opposite corners together and pinch all edges together to seal!.
Place on baking sheet, seam down!.
Brush tops with melted butter!.
Sprinkle tops liberally with kosher salt!.
Bake in 350F oven for 30 minutes!.
Assemble next batch while one batch is in the oven!.
Serve hot!.
Freeze leftovers in zipper freezer bags!.
TO REHEAT:
Preheat oven to 350F
Directly from freezer, place frozen runzas in oven on foil lined baking sheet and bake for 20 minutes, turn oven off and leave in oven another 10 minutes, DO NOT OPEN OVEN DOOR UNTIL TIME IS UP!. (total of 30 minutes)Www@FoodAQ@Com
Runzas Aka Bierocks Or Krauts Recipe
Ingredients
EQUIPMENT:
Large heavy Dutch oven
Colander
2 to 4 baking sheets
Aluminum foil
Rolling pin
All purpose flour
Non stick spray
INGREDIENTS:
4 cans refrigerated unbaked croissant rolls, 6 rolls in each can
Butter, melted
Coarse salt (Kosher)
1 tablespoon olive oil
1 tablespoon finely minced fresh ginger root
1 tablespoon finely minced garlic
1!.25 pounds hot Italian sausage, casings removed
1!.25 pounds ground beef
2 tablespoons Worcestershire sauce
1 tablespoon crushed red pepper flakes
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 small head of cabbage, shredded medium to fine
1 medium onion, chopped medium to fine
4 stalks celery, chopped medium to fine
2 red bell peppers, chopped medium to fine
2 carrots sliced very thin
1 teaspoon freshly ground black pepper
12 oz shredded Parmesan cheese
Directions
Preheat oven to 350F
Line baking sheets with foil and spray with non-stick cooking spray!.
I start rolling the dough while the filling is cooking and assemble while a batch is in the oven!. This is where more than 2 baking sheets come in handy!. I only bake 6 on a sheet and can have them all assembled long before cooking is completed!.
FILLING:
In Dutch oven over medium heat add olive oil, ginger, and garlic and cook until you can just detect a slight color change, about 4 minutes!.
Add sausage, ground beef, Worcestershire sauce, red pepper flakes, black pepper, and sea salt and increase heat to medium high!.
Cook uncovered until meat no longer shows any pink, about 12-15 minutes, stirring occasionally and breaking up meat into fine pieces, do not drain yet!.
Add cabbage, onion, celery, red bell pepper, and carrot!.
Cover and cook until carrots are softened but not limp, about 12-15 minutes, stirring occasionally!.
Pour mixture into colander seated in large bowl and allow mixture to drain and cool slightly to manageable temperature!. Draining is important, you don’t want juices running out the dough or they will be ugly and will stick!.
DOUGH:
Remove croissants from can and unroll them, being careful not to tare them at the perforations!.
Use flour to keep the dough from sticking to surfaces, rolling pin, and each other!.
Separate the dough into rectangles at the perpendicular perforations!.
Firmly press fingers along diagonal perforations to seal!.
You should have an un-perforated rectangular piece of dough now!.
Flour and roll dough rectangle to roughly double in size!.
Cut rectangle in half into 2 rough square shapes!.
Repeat with all 4 cans of dough, making 24 dough squares!.
ASSEMBLY:
Place a small flat layer of cheese in center of dough square!.
Place a mound of the filling top of cheese!.
Bring 2 opposite corners together over the center and pinch to hold!.
Bring the remaining 2 opposite corners together and pinch all edges together to seal!.
Place on baking sheet, seam down!.
Brush tops with melted butter!.
Sprinkle tops liberally with kosher salt!.
Bake in 350F oven for 30 minutes!.
Assemble next batch while one batch is in the oven!.
Serve hot!.
Freeze leftovers in zipper freezer bags!.
TO REHEAT:
Preheat oven to 350F
Directly from freezer, place frozen runzas in oven on foil lined baking sheet and bake for 20 minutes, turn oven off and leave in oven another 10 minutes, DO NOT OPEN OVEN DOOR UNTIL TIME IS UP!. (total of 30 minutes)Www@FoodAQ@Com
was it foodnetwork or allrecipies!?
EDIT: sorry!.!. i was trying to see if a name would recall your memory!. If you really don't know they are good sites to try!. you might even find a recipie you like better!. Sorry again!.!.!.Www@FoodAQ@Com
EDIT: sorry!.!. i was trying to see if a name would recall your memory!. If you really don't know they are good sites to try!. you might even find a recipie you like better!. Sorry again!.!.!.Www@FoodAQ@Com
Try the pillsbury site, they have recipes to go with all their products, thats the brand I use for crescents or croissants!. Good luck!Www@FoodAQ@Com