Runza

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.

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Mmmm!! As a Runza fan, I can tell you this tastes just like we're at Runza (although somehow it feels a little healthier, knowing we made it ourselves). At first we thought there was too much cabbage, but once it cooked down, it was perfect (but it did take a very long time to cook down, so prepare accordingly). Also, we used 2 cans of pizza dough (due to time constraints), and after we spread out the dough, we cut it into 3 sections for each can. It was perfect dough for the runzas. Thanks Jen. I have a feeling we'll be making these often :)

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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.

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Yummy! I used my everyday whole wheat potato bread dough, and boy were these good. Can't wait to share them with all my Pennsylvania friends.

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Excellent! We are huge Runza fans, being from Nebraska. What we also like about these is that they freeze well. So I just make up a couple of batches and when we are in the mood for Runza but don't want to travel 50 miles and don't want to have a long prep time, I can take them out of the freezer and re-heat!

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Nice! I very much liked the idea and the ease of preparation. I used my favorite buttermilk bread dough and it these were a hit! Next time I'll throw in some garlic, use more s&p, and serve with a side of au jus. Thanks!

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I was that Nebraskan who gave the recipe to my Minnesota brother. The runzas are even better when you make your own bread dough. It's really the bread (and lots of pepper) that we think make the runzas great. We make them twice a year - once in the summer when the family is all home in Nebraska and then again for New Years (hopefully when we are playing in a bowl game). GO BIG RED!!!

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These are great comfort food. Remind of the ones we used to get whenever we went to Lincoln. Thanks for posting.

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This was WONDERFUL! Thanks so much for sharing! As a Nebraskan no longer living close to a Runza I didn't realize how much I missed them until I found your recipe. I did add a little worchestershire sauce to the mix and used 2 lbs of hamburger. DELISH! Thanks again!

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Very good!

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Very good.. the kids gobbled it up!

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If you've never had runza you have to try this recipe!!! I just discovered them a few years ago and they are wonderful! This was passed down from my boyfriends grandmother to his mother and now I make them. They were always the #1 request in their family for birthday dinners. This is the same recipe I use (lately I've been using pillsbury hot roll mix for the bread). ENJOY!!!

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great recipe! just like mom made!i was raised on these in Nebraska. Moved to PA and miss them dearly. A little piece of home in my tummy!

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Used to have these when we would go to visit family in Nebraska. Loved them then and now. I introduced my kids to these because I have such fond memories of them. Thanks for the posting.

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Just a note. I grew up in Greeley Colo. We used to get these in school for lunch on occasion but we called them krautburgers. Loved them and still do. We served them with beef gravy over the whole thing, ymmm

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This was great, but try this next time...........deglaze your pan with apple juice, about 1/2 to 1 cup. Than when it is reduced and ready to serve, stir in some sour cream. Add to your own likings. I added about 1 cup. It was awesome! I've made them with puff pastry too and my family really likes it.

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These were good, but I thought a little bland. I think I will try them again using sausage as others have said to give it a little lift. Thanx for sharing!

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I made this actually using Pizza/ Bread dough a local grocery store made. I am actually a native to Kansas, and there is a Runza in Lawrence. I now live in Idaho, and make them all the time!! Thanks

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I lived in Lincoln, NE until I was 13 and The Runza Hut was one of the favorite places for the family to go. Making this recipe brought back a lot of great memories and it was delicious. It has been almost 40 years since I've had a Runza. Now, thanks to your recipe I can enjoy without the airfare.

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Just a funny Runza story. I'd never heard of a Runza until marrying a native Nebraskan. A few months before our wedding he took me to Nebraska to meet the family. After touring all day and kidding him about everything in Nebraska rhyming, (hinky dinky, piggly wiggly and the topper popper) we were sitting around and he asked if I wanted to go do a Runza. I thought he was talking about going out Dancing. LOL. Now it is a favorite of my sons. Everytime my Ex now, goes to Nebraska he is asked to bring Runza's back. I figured I better learn how to make them. He loves this recipe

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