Prep 30 mins
Cook 15 mins
I was born and raised in NE. All the Runzas I have ever tasted use sauerkraut. So here it is my NE Runza recipe.
- Brown hamburger and onion, drain and add kraut and caraway seed.
- Cook about 5 minutes.
- Remove from heat.
- Divide dough into 8 parts.
- Roll out each and fill Pinch dough together.
- Place seam side down on lightly greased baking sheet.
- Let raise 20 minutes.
- Bake 15 mins at 350.
- Brush with soften butter.
I have never heard of a Runza before as I am sure we don't have them here in Australia. I found this in a recipe search for Sauerkraut as an ingredient. Wow! this was great...kind of a meat pie, only it's in a bread roll. I used a bread mix to make the dough as the frozen kind is not available here. Thanks for sharing.
I am very fond of stuffed breads, and am happy to add this one to my list of favorites. I enjoyed the tartness of the sauerkraut with the caraway seeds. (I was a little heavy-handed with the caraway seeds because I love them.) I have never been to Nebraska, and cannot arbitrate on authenticity, but will say that these are delicious. Thank you for sharing this recipe with us.
I am a NE native and have tried many recipes that attempt to duplicate the original Runza. This is by far the BEST one yet! I think the kraut is what made the difference. I made this for some friends who have never had a Runza experience and they LOVED it. I made my own bread from a high altitude recipe, as I now live at 7,000 feet. It does take longer because of the rise time, but well worth it. It was delicious and my friends were delighted!