If you are adventurous, there are many dough recipes on the web to choose from. A good one to try is http://www.cookscountry.com/recipes/detail/8302 -- Yes they are called Runzas in Nebraska... found that out when I lived in Omaha in the late 90's.
The following recipe is a variation I make for an appetizer or brunch buffet. I will be making these for our housewarming on November 5th! So I thought I would give out the recipe in anticipation.
Makes about 24 appetizers.
Ingredients
- 1 lb. lean ground beef (I have used venison in this as well)
- 1 lg. onion, diced
- 1 lg head of cabbage
- 4 cloves minced garlic
- 1 tsp caraway seeds
- 2 tbs Worcestershire sauce
- Salt and Pepper to taste
- 3 tubes of Crescent Rolls
- Brown the ground meat with the diced onion, garlic and seasonings.
- Drain well.
- Mix the cabbage in with the meat and set aside to cool.
- With each crescent roll of dough, separate into squares if doing larger bierocks or use the triangle shape for smaller ones.
- Add 1-2 tbs of filling to the middle and then pinch corners together sealing edges well.
- Place on a grease cookie sheet, seam side down
- Bake in the oven for 15-20 minutes until golden brown.
- Serve with one of the sauces below (Plain Yellow or Dijon Mustard is the standard in Lindsborg)
- Regular Ketchup or Mustard
- Cocktail Sauce
- 1 cup Ketchup
- 1 tbs lemon juice
- 1/2 cup prepared horseradish
- Optional a bit of splenda or sugar to sweeten just a bit.
- Mix ingredients together with a whisk and chill, covered
- OR JUST BUY A BOTTLE OF COCKTAIL SAUCE!
- Tangy Mustard Sauce
- 1/2 c. Dijon-style mustard
- 1/2 c. mayonnaise
- 1 tsp. soy sauce
- 1 tsp. garlic powder
- hot pepper sauce (optional)
- Mix ingredients together with a whisk and chill, covered
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