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Kraut Runzas

Kraut Runzas

4 Hr(s) 15 Min(s)
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1 serving
Original recipe yields 1 serving
48 frozen dough dinner rolls
5 lb ground chuck (85% lean)
5 reg. cans sauerkraut (using sharp knife cut down through kraut while still in can, (cuts big strings into little strings, much easier to work with)
1 stick butter, melted
Salt
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Let's Make It
1
Lay foil out on counter (enough to hold 48 rolls), spray with non-stick cooking spray. Place frozen rolls on foil & cover with plastic wrap that has been sprayed with non-stick cooking spray. (Dough will stick if not sprayed.) Let rise 3-4 hrs. Brown ground chuck in large pan. Add kraut. Let sit to incorporate flavors until rolls rise. Cover 2 cookie sheets with foil & spray with non-stick cooking spray. Preheat oven to 350 degrees.
2
Using (2) raised rolls, roll into a circle on a floured piece of foil, place a heaping straining ladle of meat mixture in center of dough, fold up sides & place upside down on a cookie sheet. Each cookie sheet will hold (6). Brush with melted butter & sprinkle with salt. Let rise about 20-25 min. ONLY BAKE 1 SHEET AT A TIME!
3
When you put the 1st sheet in to bake, fill 2nd sheet, it should be ready to put in oven when 1st sheet is done. Bake 25 min, rotate pan and bake 5 min. longer or until browned. Remove to foil & brush w/melted butter. (Re-use cookie sheets, no need to change foil or spray.)
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