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Nebraska Runzas

I was born and raised in NE. All the Runzas I have ever tasted use sauerkraut. So here it is my NE Runza recipe.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@hrlyhny
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@hrlyhny
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"I was born and raised in NE. All the Runzas I have ever tasted use sauerkraut. So here it is my NE Runza recipe."
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  1. mianbao
    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.
    Reply
  2. jenkelly_wyo
    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!
    Reply
  3. Catherine Robson
    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.
    Reply
  4. OhMyStars
    The filling on this deserves a 5 star rating on its own. y frozen was kind of old though and took away from the finished product. Next time I will use fresh bread dough. Thanks for sharing!
    Reply
  5. hrlyhny
    I was born and raised in NE. All the Runzas I have ever tasted use sauerkraut. So here it is my NE Runza recipe.
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