Prep 1 hr
Cook 20 mins
Anyone from Nebraska should know this recipe. I got this particular one from the Minnesotans for Nebraska website. If you don't know what a Runza is, I suggest you either get on the next plane to Nebraska or make this recipe! Prep time differs on how you make your bread.
- 2 loaves bread dough
- 1 lb hamburger
- 1⁄2 head of cabbage (chopped)
- 1⁄2 medium onion (chopped)
- salt and pepper
- Thaw two loaves of frozen bread dough or make the equivalent amount using your favorite bread recipe.
- While dough thaws, make the filling.
- Brown the hamburger and drain, then return to pan.
- Add cabbage and onion and cook down.
- Salt and pepper to taste (1 tsp pepper recommended).
- Let dough rise, then punch down and roll a portion to 1/4" thickness.
- Cut into 4" x 8" pieces and add about 1/2 cup meat mixture to each.
- Fold dough pieces over and seal the edges, then place seam-side-down on a greased cookie sheet.
- Let rise 20-30 minutes, then bake in pre-heated 375 degree oven for 20 minutes or until brown.
- Call Nebraska natives not in attendance and gloat (taunting not advised).
I live only a few blocks away from a Runza restaurant, and I actually prefer to make these at home. They are easy to personalize for my family with swiss cheese & mushrooms, pizza sauce & mozzerella, or my favorite, Velveeta cheese. I have used Pillsbury Hot Roll Mix in the past, but decided to try Rhodes brand frozen dough. I got the dough that was separated already to make rolls (not the frozen loaf). I thawed and raised the dough like I was making rolls, but then used it for the runza filling instead. Two rolls is the perfect amount for one runza, and you can shape it with your hand (similar to throwing a pizza crust, just not as large). I would shape one, put the filling on it, then shape another to seal on the top to make the pouch. It works much better for a kitchen with limited counter space because you don't have to roll out any dough. If I ever leave Nebraska, these are one thing I won't have to miss.
Sensational! Because of time, I substituted Crescent roll dough (2 cans) for the frozen bread dough. I separated each can of dough into 4 rectangles, pressing perforations together and stretching the dough out thinly. Then I sealed and baked according to directions on can. I also added some grated sharp cheddar to some of the Runzas. You can also use Swiss cheese for a change of taste. Some people add sausage to the hamburger to make a spicier Runza. Whatever you decide, try these! The recipe made 8 large Runzas.
I was stationed at Lincoln AFB home of the B47 bombers in the 1960s, and was transferred out when the base was closed at end of 1966.<br/><br/>It was the first time I ever had Runzas and I loved them. I tried making them myself after I left Nebraska, but didn't have a recipe and they weren't very good.<br/><br/>To all those making substitutions and additions to the recipe; you may be making something you like, but I wouldn't consider it a Runza. Especially with cheese and pizza sauce. Some things are just so naturally good that "improvements" only change it into something else.<br/><br/>The older I get the more I appreciate the plain old fashioned recipes of my youth. In a lot of cases more is not better. I'm looking at you pepper freaks!