Recipe

Runzas Aka Bierocks Or Krauts Recipe

Add Step-by-Step Photos	Borius / All my dishes 1 year, 11 months ago Runzas, Bierocks, or Krauts. Whatever you call them they go back a long way to euro roots and I am told they are a traditional Russian and German kind of food. A friend of mine made some of these recently and I thought they were quite lovely. ... More Prep:20m Cook:60m Servings:8	Borius
	sausage beef cabbage croissant

Does this look good? Yeah! / Nope

Fans

cheryilyn

gourmetdad

robertg

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)

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Comments

krumkake 1 year, 11 months ago said:
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!!

foodmojoe 1 year, 11 months ago said:
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 :)

Thanks!

borius 1 year, 11 months ago said:
Recipe is fixed.

suvenyr 1 year, 11 months ago said:
Oh how I wish I could eat things with wheat! What I wouldn't give to be able to try this! It looks amazing!!

haolewife 1 year, 11 months ago said:
I love love love these! Being from good ol Nebraska these are a local favorite!

turtle66 1 year, 10 months ago said:
Yum!

lor 1 year, 10 months ago said:
Ohhhhhhhhhhhhhhh Bierocks... I haven't enjoyed these since my days in Germany. Thank you so very much for sharing this recipe.
Cheers!!!

robertg 1 year, 10 months ago said:
This is a high 5 for sure,thanks

mekiess 1 year, 9 months ago said:
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.

barneswifemn 10 months, 2 weeks ago said:
Nice recipe. I really like the idea of being able to freeze for work or buisy soccer games for the kid. Thanks.

lovebreezy 8 months, 2 weeks ago said:
I like Krautrunzas. I like evolution. You did good on this. Thanks for posting.

gourmetdad 5 months, 3 weeks ago 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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