HOMEMADE RUNZA RECIPE WITH CRESCENT ROLLS RECIPES

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RUNZA CASSEROLE RECIPE | ALLRECIPES



Runza Casserole Recipe | Allrecipes image

Enjoy runza without the fuss! We really love this easy-to-put-together casserole.

Provided by Dawn

Categories     Ground Pork

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 1 casserole

Number Of Ingredients 8

1 pound ground beef
1 pound ground pork
2 onions, finely chopped
4 cups shredded cabbage
1 clove garlic, minced, or to taste
1 pinch salt and ground black pepper to taste
2 (8 ounce) packages refrigerated crescent rolls
1 pound shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir beef, pork, and onions in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cabbage to the skillet on top of the meat mixture. Cover skillet and let cabbage steam, 1 to 2 minutes. Add garlic, salt, and pepper and mix well. Remove from heat.
  • Separate 1 package of crescent rolls into pieces; cover the bottom of a 9x13-inch baking pan with dough. Spread meat-cabbage mixture on top of dough. Sprinkle mozzarella cheese on top of meat. Separate remaining tube of rolls into pieces and cover the cheese.
  • Bake in the preheated oven for 30 minutes. Cover baking pan with aluminum foil and bake 10 minutes more to soften crust.

Nutrition Facts : Calories 819.9 calories, CarbohydrateContent 41.4 g, CholesterolContent 144.8 mg, FatContent 48.1 g, FiberContent 2.5 g, ProteinContent 51.3 g, SaturatedFatContent 19.3 g, SodiumContent 1174 mg, SugarContent 10.9 g

PEPPERONI ROLLS | KAREN'S KITCHEN STORIES



Pepperoni Rolls | Karen's Kitchen Stories image

These pepperoni rolls, pepperoni rolled up into a slightly sweet and enriched dough, are delicious eaten as a snack or an appetizer.

Provided by Karen's Kitchen Stories

Total Time 2 hours 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Number Of Ingredients 8

1 cup warm water
1/4 cup granulated sugar
1/2 cup melted butter
2 eggs
2 1/2 teaspoons instant yeast
540 to 600 grams (4 1/2 to 5 cups) bread flour or unbleached all purpose flour
2 teaspoons salt
227 grams (8 ounces) pepperoni

Steps:

  • Whisk together the water, sugar, and melted butter in the bowl of a stand mixer.
  • Whisk in the eggs thoroughly, one at a time.
  • Whisk in the yeast.
  • Stir in 2 cups of the flour with a wooden spoon or dough whisk and then stir in the salt. Stir in 2 more cups (120 grams each) of the flour.
  • Add the rest of the flour, one tablespoon at a time, while kneading in the stand mixer with the dough hook. The final dough should be tacky but not sticky or oily. I used 540 grams of flour (4 1/2 cups) total.
  • Place the dough into a dough rising bucket or clean bowl and let rise until doubled, 60 to 90 minutes.
  • Line two baking sheets with parchment paper.
  • Deflate the dough and divide it into 20 pieces. Cover the pieces with a cloth or plastic wrap as you work with the dough.
  • Press each piece of dough into a 4 inch square and place two overlapping rows of pepperoni on top of the dough, and roll them up into the dough and seal the seam and the ends. Place them, seam side down, on the baking sheet. Cover with a cloth or plastic wrap and let rise until puffy, about 45 minutes. Heat the oven to 350 degrees F.
  • Bake the rolls, one sheet at a time, for 15 to 18 minutes, until lightly golden.
  • Serve warm.
  • Reheat leftovers, covered with foil, in a 325 degree oven for about 20 minutes.

Nutrition Facts : Calories 241.98, FatContent 10.90, SaturatedFatContent 5.17, CarbohydrateContent 28.32, FiberContent 0.99, SugarContent 2.62, ProteinContent 7.12, SodiumContent 436.09, CholesterolContent 41.81

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