If you have never heard of a Runza before, let me just tell you...they are sooo good! I grew up in Nebraska (well, at least 6th-12 grades, then back for college) and there is a food chain called Runza. Talk about tasty! Since I haven't been to Nebraska in probably 18 years, I now make my own runzas at home. So good!! Even my picky eaters like them. I call that a win!! Of course, they are best served with fries. I choose to make them fresh and bake them in the oven. Yummy!
Now, let's get to the recipe!
Homemade Runza
Ingredients
Dough
Dough
- 4 1/ 2 cups all-purpose flour
- 1/4 cup sugar
- 2 pkgs (1/4 oz) yeast (or 4 1/2 tsp)
- 1 tsp salt (I like Himalayan)
- 3/4 cup milk
- 1/2 cup butter
- 2 eggs
Filling - 2 lbs ground beef
- 1 small onion
- 4 cups cabbage, chopped
- 1 tsp garlic powder
- 1 tsp dried thyme
- 2 tsp dried rosemary
- salt & pepper to taste
Instructions:
Dough
- Place 1 1/2 cups flour, sugar, yeast, and salt into large mixing bowl, fitted with a dough hook.
- In small saucepan, heat milk, water, and butter to 120-130 degrees F, over medium heat.
- Pour heated wet ingredients into flour mixture and mix slightly before adding beaten eggs.
- Continue mixing while adding remaining flour, 1 cup at a time. Mix/kneed until dough comes together and is smooth and elastic.
- Place dough in greased bowl, cover and let rise in a warm place for about 1 hour.
Filling
- While dough is rising, cook beef and onion over medium-high heat until meat is no longer pink. Drain if needed.
- Stir in seasonings and chopped cabbage. Stir gently and cook until cabbage is cooked (about 2-3 min).
- Remove from heat and let cool a little while the dough finishes rising.
Making Runzas
- Preheat oven to 350 degrees F.
- Punch down dough and divide into 12 equal portions.
- Roll out each piece of dough into a rectangle.
- Place 1/2 cup of filling in center of each piece (you can add a little more for fuller runzas, I like to have some left over for another meal so I only do 1/2 cup).
- Add cheese if desired (see note below).
- Fold over dough to encase filling and seal the edges.
- Place on greased baking sheet (edges can touch but they cook a little better with a finger's width of space between them).
- Back at 350 degrees F for 18-20 minutes or until golden brown.
Note:
I like to use the leftover filling to make another half batch of runzas or to serve over rice for another meal.
These freeze well and are easy to thaw in the fridge and reheat.
Can add a slice of mozzarella cheese if you want to add a little cheesyness. Yum!
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