How to make it

  • 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.
  • 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.
  • 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.
  • 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)

Reviews & Comments 12

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    " It was excellent "
    gourmetdad ate it and said...
    I am SOOO doing these this weekend! Thanks for the post. I've never seen anything quite like these but they sound awesome! I'm thinking maybe a hot horseraddish dipping sauce on the side, maybe?
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  • lovebreezy 9 years ago
    I like Krautrunzas. I like evolution. You did good on this. Thanks for posting.
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  • barneswifemn 10 years ago
    Nice recipe. I really like the idea of being able to freeze for work or buisy soccer games for the kid. Thanks.
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  • mekiess 10 years ago
    In Omaha and Lincoln Nebraska there's a Runza Hut on almost every corner. Very tasty and there's a lot of different flavored fillings. I've never seen them anywhere else.
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    " It was excellent "
    robertg ate it and said...
    this is a high 5 for sure,thanks
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  • lor 10 years ago
    Ohhhhhhhhhhhhhhh Bierocks... I haven't enjoyed these since my days in Germany. Thank you so very much for sharing this recipe.
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  • turtle66 10 years ago
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  • haolewife 11 years ago
    I love love love these! Being from good ol Nebraska these are a local favorite!
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  • suvenyr 11 years ago
    Oh how I wish I could eat things with wheat! What I wouldn't give to be able to try this! It looks amazing!!
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  • borius 11 years ago
    Recipe is fixed.
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  • foodmojoe 11 years ago
    Borius, these look great! I think I am going to make them for the family tonight. I have never seen or eaten these before (other than looking at your picture of course), do you have any suggestions for putting them together? Your instructions stop at removing the croissants from the can and I am very curious what happens after that :)

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  • krumkake 11 years ago
    Ahhhh - reminds me of our days living in Nebraska and our visits to the local fast food restaurant called "Runza's"...was my first taste of the little jewels, and I was hooked. I will have to try your recipe - I haven't eaten one in probably 15 years!!
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