Runza

READY IN: 1hr 20mins
Recipe by Jen Wiehl

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.

Top Review by amydawn319

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.

Ingredients Nutrition

Directions

  1. Thaw two loaves of frozen bread dough or make the equivalent amount using your favorite bread recipe.
  2. While dough thaws, make the filling.
  3. Brown the hamburger and drain, then return to pan.
  4. Add cabbage and onion and cook down.
  5. Salt and pepper to taste (1 tsp pepper recommended).
  6. Let dough rise, then punch down and roll a portion to 1/4" thickness.
  7. Cut into 4" x 8" pieces and add about 1/2 cup meat mixture to each.
  8. Fold dough pieces over and seal the edges, then place seam-side-down on a greased cookie sheet.
  9. Let rise 20-30 minutes, then bake in pre-heated 375 degree oven for 20 minutes or until brown.
  10. Call Nebraska natives not in attendance and gloat (taunting not advised).

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