Rip Roaring Runzas (aka Cornhusker Calzones)

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 18
• 1 lb ground beef
• 1 lb bulk italian sausage
• 1 cup onion, thinly sliced
• 6 cups shredded cabbage
• 2 tablespoons prepared mustard
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon caraway seed
• 1/2 cup american cheese, shredded
• 1/2 cup cheddar cheese, shredded
• 3 lbs frozen bread dough, thawed and let rise for one hour (i use bridgeford brand, 3 loaves)

Recipe

• 1 brown the ground beef, bulk sausage and onion in a large skillet over medium high heat.
• 2 drain the fat, then add the cabbage, mustard, salt and pepper.
• 3 saute until the cabbage is tender (about 5 to 8 minutes).
• 4 add the cheeses and caraway seeds and stir over the heat until the cheese is melted (taste-test for seasoning).
• 5 divide the bread dough into eighteen (18) equal pieces.
• 6 flatten each piece of dough into a round disk.
• 7 pile about 1/4 cup (maximum) of filling onto the center of each dough disk and then pinch edges together to form a stuffed round bun (i also like to make crescent shapes by folding one side of the the circle over the filling and pinching it).
• 8 lay them, pinched-side down, on a lightly greased baking sheet.
• 9 let dough rise for one (1) hour.
• 10 brush them with a little milk or melted butter and sprinkle with some kosher salt and caraway seeds.
• 11 bake at 350°f for 20 to 30 minutes, or until golden brown.
• 12 sauerkraut can be used in place of the cabbage.
• 13 these can easily be individually frozen and reheated in the microwave oven or conventional oven.