Total Time
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.

Ingredients Nutrition


  1. Brown hamburger and onion, drain and add kraut and caraway seed.
  2. Cook about 5 minutes.
  3. Remove from heat.
  4. Divide dough into 8 parts.
  5. Roll out each and fill Pinch dough together.
  6. Place seam side down on lightly greased baking sheet.
  7. Let raise 20 minutes.
  8. Bake 15 mins at 350.
  9. Brush with soften butter.


Most Helpful

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.

Catherine Robson November 03, 2006

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.

mianbao August 27, 2011

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!

jenkelly_wyo July 22, 2009

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