Every time we go visit our family in Nebraska there is one stop we ALWAYS make - RUNZA! The funny thing about it is - Runza is known for their stuffed sandwiches and I hate them. However, they make a mean burger- it's mine and my husbands favorite. The reason I don't like the stuffed sandwiches is because they're greasy and often a little soggy. I HATE SOGGY BREAD. However, when I was still living in good ole' NE I got introduced to homemade runzas. They're warm, gooey and oohhh so delightful. The bread is soft and not gooey or greasy. They are (wait for it, calling 1990) THE BOMB! Here's my recipe! Whenever I have some leftover cabbage this is my go to delicious treat for my born and raised Nebraska husband.
So, you may be asking yourself "but what's a runza??!!" A runza (also called a bierock) is a yeast dough bread pocket with a filling that consists of beef, cabbage, onions and seasoning. In Nebraska they're shaped in a rectangular shape, although depending where you are you might find them in other shapes (square, triangle, half moon, etc). Think Hot Pocket, but much yummier. Here's the recipe I use to make my Pennsylvania Runzas.
First, we need to make the dough. Sometimes I just buy Pillsbury's French Bread dough from the refrigerated section, while other times I whip up fresh dough in my bread maker. My go to bread dough is from the book 'More Bread machine Magic'. I used a bread maker to knead the dough, but you can also do this by hand. It makes a medium sized loaf.
This recipe makes 8 runzas :).
Italian Bread Recipe or use freezer or refrigerated bread dough (I use Pillsbury's french bread dough sometimes)
To make the bread dough:
For the Runza filling, I did a variation of something I found here.
Runza Filling
Next comes the assembly.
Italian Bread Recipe or use freezer or refrigerated bread dough (I use Pillsbury's french bread dough sometimes)
- 1 1/4 cups water
- 1 1/2 tbsp olive oil
- 1 t. salt
- 3 cups bread flour
- 1 1/2 t active dry yeast
To make the bread dough:
- Place all ingredients in bread maker, select the dough cycle and wait :).
For the Runza filling, I did a variation of something I found here.
Runza Filling
- 1 1/2 lbs ground beef
- 1 medium head cabbage, shredded
- 1 lb mozzarella cheese
- 2 teaspoons thyme
- 1 teaspoon red pepper flakes
- salt and pepper to taste
- Brown Beef and Cabbage in large skillet.
- Add seasonings
Next comes the assembly.
- Preheat oven to 350 degrees F
- 2. Divide dough into 8 equal sized balls
- 3. Roll out dough to form a rectagle (about 4" by 7")
- Place a spoonful of the beef/ cabbage mixture onto the center of each dough square.
- Sprinkle cheese on top
- Fold over the two 'long' sides and pinch together
- Pinch the ends of the dough closed.
- Place on baking sheet and bake for 25 minutes.
- Let cool and enjoy!!
Often 8 runzas are too much for just me and my hubby. So, what I do is take half the batch and stick em' in the freezer in a freezer safe bag. They freeze great and all you have to do is thaw them before you put them in the oven :).
The Runzas are not only delicious, but they take away some of my home sickness :).
Let me know what you think - this is always a big hit in my house!
*Knowgirl Scarlett