• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

My Farmhouse Table

Where Life is Shared and Memories are Made

  • Home
  • Farmhouse Recipes
    • Main Course
      • Beef
      • Pork
      • Chicken
      • Fish/Seafood
      • Pasta/Pizza
      • Soup
    • Side Dishes
      • Potatoes
      • Salad
      • Vegetable
    • Breakfast
    • Dessert
      • Cookies
      • Ice Cream
    • Appetizer
    • Bread
    • Drinks
    • Holiday Food
    • Farmhouse Shortcuts
      • Double Dinners
      • Quick Fix
      • Three Ingredients
      • Slow Cooker and Instant Pot
      • One Pan Meals
  • Farmhouse Life
    • Agriculture
      • Cows
      • Gardening
    • Faith
    • Family/Friends
    • Holiday
      • Christmas
      • Crafts
    • Travel
      • Canada
  • About
  • Connect

Nebraska’s Homemade Runza

August 22, 2018 by My Farmhouse Table 226 Comments

Nebraska’s Homemade Runza

I love college football. Especially my alma mater, the University of Nebraska- Lincoln’s Cornhuskers. If you have ever had the opportunity to travel to Lincoln on game day and sit inside Memorial Stadium, there are three essential foods that make a Husker game day: Fairbury Hotdogs, Valentino’s Pizza, and of course a Runza! But, if you can’t get to Lincoln in the fall, there is no reason not to be able to make your own Nebraska’s Homemade Runza.

Nebraska's Homemade Runza Easy Recipe Bierocks Best Original Runza Cheese Runza With Frozen Bread Dough My Farmhouse Table

One of the reasons I love this recipe so much is that it is a great freezer recipe.

(Which makes it a great way to use up extra cabbage from your garden.)

Just make the Runza from start to finish and place into labeled freezer bags. When ready to eat, thaw the Runza and reheat either in the oven or microwave.

A great weekday lunch option.

Easy Nebraska's Homemade Runza Recipe Bierocks Best Original Runza Cheese Runza With Frozen Bread Dough My Farmhouse Table

Runzas are also known as bierocks.

They’re a staple recipe among US regions with strong Eastern European and German heritage.

Variations of this recipe fill all the local church cookbooks.

Just like my Grandma’s German Spaetzle recipe.

(I come about rich and hearty meals honestly. It’s in my blood.)

Easy Nebraska's Homemade Runza Recipe Bierocks Best Original Runza Cheese Runza With Frozen Bread Dough My Farmhouse Table

At Runza restaurants, they have different versions of the sandwich: Original, Cheese, Swiss Mushroom, Cheeseburger, BBQ Bacon, BLT, Spicy Jack, etc.

But my favorite is the Cheese Runza.

So when I decide to make this recipe, I usually always make a few of the cheese version, by adding a half slice of cheddar before wrapping the dough around the filling.

Easy Nebraska's Homemade Runza Recipe Bierocks Best Original Runza Cheese Runza With Frozen Bread Dough My Farmhouse Table

Nebraska’s Homemade Runza is perfect served along side a helping of crisp crinkle fries.

And a college football game on tv.

Easy Nebraska's Homemade Runza Recipe Bierocks Best Original Runza Cheese Runza With Frozen Bread Dough My Farmhouse Table

P.S. I’ve made this recipe before using thawed bread dough as a shortcut. Works beautifully!

Easy Nebraska's Homemade Runza Recipe Bierocks Best Original Runza Cheese Runza With Frozen Bread Dough My Farmhouse Table
5 from 53 votes
Print

Nebraska's Homemade Runza

Course Main Course
Cuisine American, German
Prep Time 30 minutes
Cook Time 20 minutes
Rise TIme 1 hour
Total Time 50 minutes
Servings 12
Author My Farmhouse Table

Ingredients

Dough

  • 4 1/2 cups All-Purpose Flour
  • 1/4 cup Sugar
  • 2 pkgs (1/4 oz) Yeast
  • 1 tsp Salt
  • 3/4 cup Milk
  • 1/2 cup Water
  • 1/2 cup Butter
  • 2 Eggs

Filling

  • 2 lbs Ground Beef
  • 1 Small Onion, diced
  • 4 cups Cabbage, chopped
  • 2 tsp Seasoned Salt
  • 1 tsp Pepper

Instructions

Dough

  1. Start by placing 1 1/2 cups flour, sugar, yeast, and salt into a large mixing bowl. 

  2. Either in a small saucepan over medium heat or a microwave safe bowl, heat the milk, water, and butter to 120-130 degrees F. 

  3. Pour heated wet ingredients into flour mixture. Stir slightly before adding beaten eggs. 

  4. Continue by adding the remaining flour, one cup at a time, until when kneaded the dough comes together and is smooth and elastic. 

  5. Place dough in a greased bowl, cover and let rise in a warm place for about 1 hour. 

Filling

  1. While dough is rising, cook beef and onion over medium-high heat until meat is no longer pink. Drain.

  2. Stir in the chopped cabbage, seasoned salt, and pepper. Stir gently until cabbage is cooked and filling combined.

Assembly

  1. Punch dough down, and divide into 12 equal portions. 

  2. Working with one piece of dough, roll into a rectangle (approx 6 inches x 8 inches in size). 

  3. Place a heaping 1/2 cup of filling into the center of each dough piece. 

  4. Fold dough over filling. Seal and tuck edges. 

  5. Place onto a greased baking sheet (edges can touch). 

  6. Bake at 350 degrees F for 18-20 minutes or until golden brown.

Recipe Notes

Recipe Notes:

  • These freeze well. Make multiple batches (through the baking process) and freeze any cooked extras. When ready to use, thaw and either bake or microwave until heated.
  • Can use 2 (8oz) cans of sauerkraut in place of cabbage.
  • Add a half slice of cheddar cheese to each Runza before sealing pouch for a Cheese Runza version.
  • For a shortcut, use thawed frozen bread dough in place of making the dough from scratch.

Related Posts:

  • Omaha Henry Doorly Zoo Tips and Tricks to Plan Your Visit
    Omaha Henry Doorly Zoo Tips and Tricks to Plan Your Visit
  • Game Day Taco Dip
    Game Day Taco Dip
  • Kitchen Staples: How To Stock Your Fridge, Freezer, and Pantry
    Kitchen Staples: How To Stock Your Fridge, Freezer, and…

Filed Under: Beef, Bread, Farmhouse Recipes, Main Course Tagged With: Beef, Ground Beef, Main Course

Previous Post: « Better Than Takeout Sesame Chicken
Next Post: Annual Tractor Ride »

Reader Interactions

Comments

  1. Tom

    May 21, 2019 at 4:10 PM

    5 stars
    I just made them and they were really like a Runza. Thanks for the recipe.

    Reply
    • My Farmhouse Table

      May 21, 2019 at 7:57 PM

      Thanks for the kind comment Tom! I enjoy hearing from people who love the recipe as much as my family does.

      Reply
      • Mel

        April 3, 2020 at 10:26 AM

        Do you have to activate east before putting in with flour and everything? Do you need to boil the cabbage before adding it in with the hamburger mixture?

        Reply
        • Mel

          April 3, 2020 at 10:27 AM

          Yeast

          Reply
        • My Farmhouse Table

          April 3, 2020 at 11:00 AM

          Hi Mel…. In this recipe the dough works just fine mixing together as directed. If you are concerned with the room environment the day you are baking or want to test your yeast to see if it is still good. Mix together the yeast, sugar, and warmed milk, water, and butter. Let sit to see if it “blooms”. Then add remaining ingredients. Also don’t worry about boiling cabbage first. The heat from the skillet and hamburger will wilt it down as it cooks for a few minutes. Any other questions let me know. Best of luck! Chanda

          Reply
          • Tammy

            September 5, 2022 at 1:28 PM

            How can I test the bloom without using all the milk, sugar, and butter?

          • My Farmhouse Table

            September 11, 2022 at 6:12 PM

            Yeast is very resilient and unless it is multiple years old, it should be good. If you are concerned though, test with the warm water and milk with the yeast and a little bit of the sugar.

        • Debbie Gaucher

          January 7, 2021 at 11:23 AM

          How would I use the frozen Rhodes rolls. Do you let them rise. Punch them down. At a loss as not a baker. Thank you. I’d like to try it using them.

          Reply
          • My Farmhouse Table

            January 8, 2021 at 6:32 PM

            Debbie. Usually I let the dough thaw and rise according to package directions. Then you will take the individual roll and press or roll it into the rectangle shape to fill with ground beef mixture.

  2. Patrick Ward

    June 8, 2019 at 11:48 AM

    5 stars
    Followed exact, perfect! A taste of home!

    Reply
    • My Farmhouse Table

      June 10, 2019 at 8:18 AM

      Thanks for the review Patrick! I’m so glad it could bring a little taste of home to you.

      Reply
      • Melanie Zahller

        August 27, 2022 at 2:43 PM

        Happy Game Day 2022, we currently live in the south and as such have been making opening game day Runzas for years. I used to use Rhodes bread, which was pretty close, Once I started using your dough recipe it completely elevated the recipe making it as close as you can get outside of Nebraska. Thanks!! Go Big Red!!

        Reply
        • My Farmhouse Table

          September 3, 2022 at 6:29 PM

          Love hearing this Melanie! Go Big Red!

          Reply
    • Celine

      September 17, 2021 at 5:05 PM

      I just tried using the frozen dough, it was too elastic, I couldn’t get it into a rectangle, so i ended up with odd sizes and only made 5. I’ll make your dough recipe next time.

      Reply
  3. Marianne

    July 7, 2019 at 7:24 PM

    5 stars
    As a Nebraskan who now lives in Kansas, these taste like home!! I used Rhoades bread dough and they were so easy and delicious. I foresee a lot of these coming out of my oven on Saturdays this fall!

    Reply
    • My Farmhouse Table

      July 7, 2019 at 9:02 PM

      So glad you love them Marianne! Isn’t using the frozen bread dough such a great shortcut? Football season is just around the corner and I for one can’t wait! Go Big Red!!!

      Reply
      • Tanya

        April 8, 2020 at 10:24 AM

        Great recipe. We love them. Runza is the first place I stop when back visiting in Omaha. I introduced my son to them. He even said mine tasted better then “Runza”. Haha. I used the Rhoades rolls too. That is how my mom used to make them too.

        Reply
        • My Farmhouse Table

          April 8, 2020 at 7:51 PM

          Thanks Tanya for letting me know how it went. I think your son has great tastes!

          Reply
      • CarIssa Leapley

        January 12, 2021 at 1:37 PM

        5 stars
        This recipe brings us right back to Nebraska! It was so easy to make and the dough came together perfectly and was so easy to work with! Thank you so much for this recipe! And it’s also a dough you can fill with so many possibilities! I’m making ham and cheese and Philly cheesesteak versions today!

        Reply
        • My Farmhouse Table

          January 12, 2021 at 6:35 PM

          Thank you so much for the review! I’m so glad you love the recipe. I’ve made a lot of bread doughs in my life and this is always one of my favorites. So easy and delicious. Glad it could bring a sense of Nebraska to you. Also your versions sound delicious! I love anything that is a Philly cheesesteak!

          Reply
      • Debbie

        January 18, 2021 at 8:50 PM

        I make these for my family. But wished I could see how dough is rolled out.

        Reply
        • My Farmhouse Table

          January 18, 2021 at 9:44 PM

          Debbie I’m so happy your family enjoys these! I’m glad you asked about seeing how to roll out the dough. I just made a start to finish Pinterest “story” of this recipe. You can see how I roll, fill, and shape the dough to form the Runzas. Here is a link to the post: https://www.pinterest.com/pin/839851030508930832/

          Reply
      • Kim Sullivan

        February 25, 2021 at 9:58 PM

        Can you tell me how thin the frozen bread dough should be? I had to buy a 3 lb bag. I see you suggested a 6×8 rectangle, but I’m unsure how many loaves I need to use to make this recipe. Thanks so much!

        Reply
        • My Farmhouse Table

          February 26, 2021 at 7:26 PM

          Hi Kim. When I use the frozen bread dough, I usually thaw out all three loaves (they should be 1 lb each). Then divide each loaf into 4 pieces, giving you 12 Runzas. It usually is plenty of dough to roll to the 6×8 size.

          Reply
    • Lance James

      March 4, 2020 at 9:40 PM

      I am in Kansas now also. My wife saw me reading this page and got so excited. Can’t wait to try it.

      Reply
      • My Farmhouse Table

        March 4, 2020 at 9:43 PM

        Lance that is great! I’ve heard the quote a time or two… “Happy wife. Happy life.” 🙂

        Reply
    • Kathy

      November 20, 2021 at 4:04 AM

      5 stars
      I am living in AZ now but had Runza when I lived in Lawrence, KS. I made the cheese Runza but added just a pinch of nutmeg to my meat/cabbage mix. Love them! We eat them when we go home to Lawrence but I like my homemade better now. Thanks for the recipe, My Farmhouse Table. 😋

      Reply
      • My Farmhouse Table

        November 23, 2021 at 12:53 PM

        I’m so glad you love these Kathy!

        Reply
  4. Diane Thomas

    July 21, 2019 at 6:05 PM

    And if you are really lazy Pillsbury pizza dough in the cardboard roll works great as it is already flattened. You only need to cut to size. I make mine small and get 8 half size Runzas from each can.

    Reply
    • My Farmhouse Table

      July 22, 2019 at 9:58 AM

      Diane that is such a great idea! I will have to give it a try sometime.

      Reply
  5. Beth F.

    August 2, 2019 at 3:26 PM

    5 stars
    Delicious recipe! I should have added more cheese to the ones I made because I love lots cheese, but this recipe is definitely a keeper!

    Reply
    • My Farmhouse Table

      August 3, 2019 at 1:58 PM

      Beth I am so happy you loved the recipe! And yes… I always love a little extra cheese! 🙂

      Reply
  6. Gbleigh

    August 17, 2019 at 5:54 PM

    5 stars
    This recipe was spot on! Satisfied my Runza craving over here in Indiana ❤️

    Reply
    • My Farmhouse Table

      August 18, 2019 at 5:12 PM

      I’m so excited to hear that! Glad I could help out. 😉

      Reply
  7. sawyer

    August 28, 2019 at 2:24 PM

    5 stars
    thank u i lived up there for 10 yrs. it was perfect

    Reply
    • My Farmhouse Table

      August 29, 2019 at 9:03 AM

      Sawyer I am so glad you enjoyed them and they gave you a taste of Nebraska again!

      Reply
  8. Cathy Englund

    September 15, 2019 at 5:27 PM

    Thank you for posting this! I have been trying to track this recipe down. My mother always made these

    Reply
    • My Farmhouse Table

      September 16, 2019 at 10:05 AM

      Cathy I hope you love them and they bring a taste of mom’s cooking into your kitchen!

      Reply
  9. Susan Siebert

    September 17, 2019 at 9:49 AM

    Wonder if I can use GF 1to1 flour. Rhodes was a great short cut til we had to go GF. So hungry for a homemade Runza.

    Reply
    • My Farmhouse Table

      September 17, 2019 at 10:15 AM

      Susan I have never tried this recipe with gluten free flour, but I think your one to one ratio should work. I’d love to hear how well it turns out for you. It’s hard to beat a good homemade runza.

      Reply
      • Amanda Robbins

        August 27, 2021 at 4:07 PM

        Okay so game day tomorrow!!!! I have got everything I need to make these. I was wondering if I can make them to the point of cooking and stop. Then cook them tomorrow. Will they stay good quality or should I just do all in the morning?

        Reply
        • My Farmhouse Table

          August 28, 2021 at 7:10 PM

          I would say the best quality is fresh. I have in the past baked these completely, then either reheated in a low heat oven or even in the microwave.

          Reply
          • Monica

            December 8, 2022 at 11:30 AM

            I have not made these, yet, but based on reviews, will do so, soon!
            Re: making ahead of time: get most of the mess out of the way by preparing dough and letting rise once, punch down and then place in refrigerator. I do this often when I make yeast rolls. I would also prepare meat mixture and refrigerate. Some time in preparation, but much less and with fresh “out of the oven taste”.

          • My Farmhouse Table

            December 29, 2022 at 11:02 AM

            Hope you loved them Monica, and yes, that is a great way to prep everything ahead of time.

    • Ruth Lampe

      September 8, 2021 at 9:21 AM

      One to one will be too much flour. It needs to be reduced by about a third. GF also needs a teaspoon of Xanthan gum powder per loaf, and only needs to rise once. The main problem with GF Runzas is that the dough may be too soft to roll out. Good luck!

      Reply
  10. David Johnson

    September 20, 2019 at 9:39 PM

    Do you know what adjustments to the dough recipe are needed at altitude? It tough sometimes up her in Colorado.

    Reply
    • My Farmhouse Table

      September 21, 2019 at 9:29 AM

      Darn beautiful Colorado making baking difficult. Unfortunately, I don’t have much experience with changing the dough recipe for higher elevations. If you are afraid the dough may not turn out the way you would like, I have had success using thawed Rhodes frozen bread dough or roll dough in place of making the homemade version in the recipe.

      Reply
      • J. Miller

        February 13, 2020 at 11:40 AM

        I don’t ever adjust and I live near Denver. Never adjust my cakes either. Haven’t had any flops yet.

        Reply
        • My Farmhouse Table

          February 13, 2020 at 8:29 PM

          Thanks so much for sharing! I know others had questions about the dough for high altitudes. I appreciate you letting us know how well it worked.

          Reply
          • Anne

            July 26, 2020 at 8:10 PM

            I just made these in CO – just (like all yeasted recipes) cut down yeast to about 1/2-2/3 of what recipe calls for. They came out perfect!

          • My Farmhouse Table

            July 27, 2020 at 8:14 PM

            Anne thanks so much for sharing. Glad they turned out perfect.

          • Kevin

            February 14, 2021 at 8:21 PM

            5 stars
            Fantastic. You won’t be disappointed. If you stretch the dough with your filling in it to make it the size of a Runza you will not know the difference. Highly recommended.

          • My Farmhouse Table

            February 16, 2021 at 7:30 PM

            Thanks Kevin! It really is as close to the real thing as I think you can get.

      • Lorene

        December 30, 2020 at 5:22 PM

        I live at about 6700 feet, and I do adjust cakes and cookies (even unleavened dough has issues for me!) Pizza dough is the only raised bread we’ve made, ad we discovered it turns out much better when we punch it down after it rises, and let it raise again. It adds time, but it definitely gives us the texture we like on pizza dough. But I’m gonna cheat & use Rhoads rolls for my first time today! 🙂

        Reply
        • My Farmhouse Table

          January 2, 2021 at 10:17 AM

          Such a great shortcut!

          Reply
      • Kristen

        February 28, 2022 at 9:37 PM

        I make these using the Rhodes bread dough rolls. They are small, using one roll for each Runza, but we love the small size! I am usually happy with one, sometimes two if I am really hungry! I also use sauerkraut from a jar. I use a pound of hamburger for 24 rolls. After I bake them, I butter the tops and freeze what we don’t eat. One minute in the microwave and they are as good as fresh baked! My husband loves to take them to work for a great hot lunch! I just love having them on hand for those nights I just don’t want to cook!

        Reply
  11. Peggy Stein

    October 1, 2019 at 7:31 PM

    5 stars
    I have not tried yet, but will leave a five star rating as they sound delicious and just what I was looking for. I am eating gluten free now also and would appreciate anyone’s comments for what gluten free dough they have used. I have gluten free bread mix and I might try that. I will definitely let you know how they turn out.

    Peggy

    Reply
    • My Farmhouse Table

      October 4, 2019 at 8:29 AM

      Peggy I hope you love them! Let me know how the bread mix works. I’d love to know. Thanks for being the gluten free “guinea pig” for Runza 😉

      Reply
    • Molly

      January 13, 2020 at 3:30 PM

      HI Peggy
      I’ve been eating paleo and still love a good Runza. I actually wrap them in cabbage instead of bread and they are delicious. Just put the cabbage leaf in hot water for 10-30 seconds to soften enough to use as a wrap. I’ve also used collard green and lots of different types of cabbage,
      I also add a small can of sauerkraut when cooking the meat and let it all cook for at least 2 hours to let the flavors meld more.

      Reply
      • My Farmhouse Table

        January 16, 2020 at 7:34 PM

        Molly, that is great to know! Thanks so much for sharing.

        Reply
  12. Marilyn knox

    October 2, 2019 at 3:11 PM

    Can’t wait to make these October 5 for the game. Last year my 77 year old husband celebrated his birthday at our first time ever home game in Lincoln and ate a Runza that our son raved about. When back in So Cal I made a batch. They were awesome. Thanks for the recipe.

    Reply
    • My Farmhouse Table

      October 4, 2019 at 8:30 AM

      Marilyn, it is a Husker game day staple! Here is hoping your batch of Runza’s tomorrow helps bring home a victory over Northwestern 🙂

      Reply
  13. Laura

    October 28, 2019 at 3:20 AM

    Excellent recipe! Have made a few batches already and they are eaten quickly here and at friends Thank you 🙂 And I agree, a Husker winner:)

    Reply
    • My Farmhouse Table

      October 31, 2019 at 4:05 PM

      Laura I am so happy you and your crew enjoys this recipe. Go Big Red! 😉

      Reply
      • Kristen

        February 28, 2022 at 9:40 PM

        5 stars
        Five stars!

        Reply
  14. Chris

    November 11, 2019 at 11:02 AM

    5 stars
    Great recipe! I was intimidated by the dough but it was super easy and turned out great!!

    Reply
    • My Farmhouse Table

      November 14, 2019 at 10:20 AM

      Chris I am so happy it worked out well for you. I feel once someone masters a great dough recipe you can make almost anything!

      Reply
  15. Kris J

    November 12, 2019 at 9:06 PM

    my son found this recipe (he likes to cook, too!) and we made it together! SUPER AWESOME and even better than the restaurant because it’s homemade!!! I, too, am from NE and now live just one state away, but so fun to be able to have the taste of home here. I do live around 6000 feet and the only thing I did was to use my standard Hungarian high altitude baking flour (easily bought in the local large grocery store). I did nothing else and they look just like your pics… well, I don’t wrap them as nicely as you do… but we’ll work on that. :). thank you for the incredibly tasty and easy to make recipe! my son has requested these for his next x school lunches. 🙂

    Reply
    • My Farmhouse Table

      November 14, 2019 at 10:22 AM

      Kris I am so happy they were SUPER AWESOME! And thank you so much for the information about the high altitude baking. I know others have asked and since I live in the flat plains, your insight is much appreciated.

      Reply
  16. Tommy

    November 13, 2019 at 3:16 PM

    I’m really looking forward to trying this recipe! Mind if I ask what the fat content of the ground beef is? I’m worried about fat rendering out during the baking process resulting in soggy buns.

    Reply
    • My Farmhouse Table

      November 14, 2019 at 10:29 AM

      Hi Tommy! I have used both 80/20 and super lean ground beef for this recipe. Mostly whatever is available in our freezer. Since the beef and onions are cooked before being put into the dough, I just pay attention and if there is excess grease in the pan I drain it off of the beef before starting the filling process.

      Reply
  17. Lisa M. Schulz

    November 21, 2019 at 2:20 PM

    This looks so darn good!!!! I miss my bread! I am doing Keto and for others I’ve seen here looking for Gluten Free alternative, I am going to try the Bobs Red Mill Low Carb Baking Mix and see what I can pull off.

    Reply
    • My Farmhouse Table

      November 22, 2019 at 9:22 AM

      Lisa thanks so much for being the GF tester! Please let me know how the baking mix works out for you.

      Reply
  18. Julie

    December 2, 2019 at 3:57 PM

    Bragged to my friends here in the UK about Runzas and that they were only available in Nebraska. To back up my claims, I made some today. Delicious and took me back home without the cost of airfare. Thanks for posting the recipe!

    Reply
    • My Farmhouse Table

      December 2, 2019 at 8:08 PM

      Julie I love that this recipe was able to give you a little taste of home! Thanks for sharing.

      Reply
  19. Jo Jones

    December 11, 2019 at 9:58 AM

    5 stars
    I’ve been watching very old episodes of “Postcards from Nebraska”…..from maybe 30 years ago. The host mentioned runzas and I finally googled long enough to find this recipe. I can’t wait to try it. My Grandparents were Germans from Russia.

    Reply
    • My Farmhouse Table

      December 12, 2019 at 8:16 AM

      I love “Postcards from Nebraska”. Roger Welsch is a gem! This recipe is a favorite around here, so I hope you love it as much as we do.

      Reply
  20. Monica Nickels

    December 25, 2019 at 5:35 PM

    Quick question 🙂 if using frozen bread dough in place of other, do we still do the step of “punching down the dough” before separating into sections?? Thanks!!

    Reply
    • My Farmhouse Table

      December 26, 2019 at 4:04 PM

      Hi Monica! If using frozen bread dough, it most likely will “deflate” some when dividing into sections to form the buns.

      Reply
  21. Tammy

    January 5, 2020 at 3:01 PM

    Hi. I am looking forward to making these. My husband is from Nebraska. I fell in love with the runza when I visited. I am wondering if you could make the dough in a bread machine on the dough cycle. Any thoughts?
    Thanks for sharing this amazing recipe.

    Reply
    • My Farmhouse Table

      January 5, 2020 at 3:52 PM

      Hi Tammy! As much as I love using my bread machine, I haven’t tried this dough in there! But, that being said, I don’t see why it wouldn’t work. Let me know how it goes!

      Reply
  22. Shannon Ericson

    January 14, 2020 at 12:26 PM

    Hello! Question- I’m having trouble finding frozen bread dough. Do you think pizza dough would work?! Thanks 🙂

    Reply
    • My Farmhouse Table

      January 16, 2020 at 7:32 PM

      Hi Shannon. No frozen bread dough? Life is harsh! 😉 I’ve used frozen dinner roll dough for these as well. Rhodes brand is my go to. Even though I haven’t tried the recipe with pizza dough, it should be a great substitute. Let me know how it turns out.

      Reply
    • Kris Monroe

      November 18, 2020 at 8:11 PM

      Our local grocery store, Winco, sells pizza dough. I use it whenever I make Runzas. I hope it worked for you! It is my go to. This recipe looks wonderful, trying it right now.

      Reply
      • My Farmhouse Table

        November 19, 2020 at 11:47 AM

        I love these easy, quick options!

        Reply
  23. Roger

    January 17, 2020 at 8:10 AM

    Hello! Question? My family and I love Runzas and I am looking forward to using your recipe for my next batch. However, for the first time I will be using the Rhodes frozen dough as a shortcut. After thawing, does the dough need to rise before using and, if possible, can you tell me approximately, how many Runzas can be made out of each loaf? Thank you!!

    Reply
    • My Farmhouse Table

      January 17, 2020 at 7:51 PM

      Hi Roger! I do let the dough rise for a little bit after it thaws. It doesn’t have to be for long, but I feel letting it rise slightly helps the dough to roll out better. Out of each loaf I usually do 4 Runzas. It should give plenty of dough to roll and fill. I have done 6 to a loaf before, but it was a little tight to get all of the filling in.

      Reply
  24. Frank

    January 26, 2020 at 12:40 PM

    5 stars
    My parents lived in Grand Island back in the late 80’s early 90’s That’s when I was introduced to the awesome Runza. Living in Georgia there is no where one can get the Runza. I have a friend who will bring some back for me when they go to Nebraska. I did a search for Homemade Runza and yours came up. It was the closest I found to the original.

    Well today I gave it a try…. WOW! I followed yours to the letter and much to my surprise They are Aweome.
    Just as I remembered. I made a combination of Cheese, Mushroom & Swiss and Pepper Jack. I even made your bread dough. (First time making bread dough)

    Thank you so much!!! God Bless

    Frank

    Reply
    • My Farmhouse Table

      January 26, 2020 at 4:06 PM

      Frank, first off, thanks so much for taking the time to leave a review and comment on here! I love hearing everyone’s story about how this recipe helps to bring a little taste of Nebraska to Runza lovers across the country (and world).
      Oh and congrats on conquering bread dough! I’m so glad it worked out for you.
      Have a wonderful day!
      Chanda

      Reply
      • Mary

        February 9, 2020 at 7:43 PM

        What do you think about using pastry dough

        Reply
        • My Farmhouse Table

          February 10, 2020 at 5:26 PM

          Hi Mary! Pastry dough should work for the Runzas. It won’t be an exact replica, since most Runzas use more of a bread dough, but pastry dough should serve the purpose and still be delicious.

          Reply
  25. Lynn Young

    April 7, 2020 at 5:59 PM

    Your recipe was the best I’ve tried! We had family stationed in Lincoln, Nebraska and fell in love with runzas 60 years ago. I followed your recipe and they were perfect! They took longer to bake but were definitely worth the wait! Thank you!

    Reply
    • My Farmhouse Table

      April 7, 2020 at 9:02 PM

      Lynn, I am so excited that they turned out for you! Runzas hold a special place in so many people hearts, I am happy to share.

      Reply
  26. Cori

    April 14, 2020 at 10:08 PM

    5 stars
    I’m a Nebraskan who’s been in Colorado twenty years. Love me some Runza! In our current times, I made the dough and stuffed them with leftovers. Tonight I did half pulled pork. half sloppy joe mix. Didn’t adjust the dough at all, even with the altitude. Still feels like home ❤ Lost this recipe from from my gramma, thanks for sharing!

    Reply
    • My Farmhouse Table

      April 15, 2020 at 10:01 AM

      Cori, what a brilliant idea to use for leftovers! Watch out Runza, the half pulled pork/half sloppy joe mix is coming down the pipeline. Also thanks for sharing about making the dough in high altitudes. I know other readers were wondering.

      Reply
  27. Chelsea

    April 22, 2020 at 5:10 PM

    5 stars
    This recipe is incredible. Thank you so much for sharing. I used cooked hamburgers from the George foreman and different kinds of cheeses – each one had a different kind of cheese, plus some chopped onion and bacon for the filling. Also, I added butter to the top and put in for 6 more minutes and then added butter again when they came out. So good!!! I ran out of meat so made some with pepperoni and pepper jack cheese. They turned out incredible. Made my day! Thank you so much for sharing this wonderful recipe!

    Reply
    • My Farmhouse Table

      April 22, 2020 at 7:20 PM

      Thanks for the review Chelsea! I love how versatile the recipe is. The pepperoni and pepper jack combo sounds AMAZING!

      Reply
  28. Jodi Carpenter

    April 25, 2020 at 2:57 PM

    5 stars
    Made these today!! Perfect! My first job was at Runza West O in Lincoln. This filling is perfect! I cut open after baking and add cheese. Your dough recipe was great and easy. I used my Kitchen Aid with dough hook.

    Reply
    • My Farmhouse Table

      April 25, 2020 at 8:49 PM

      Jodi thanks for the review! I’m glad it hit the mark. Sounds like you are an expert after working at Runza in Lincoln. I’ve actually been to that location a few times on West O when I was at UNL for college.

      Reply
  29. Sarah Bowman

    May 4, 2020 at 12:14 PM

    5 stars
    This recipe was a great success. We will miss the CWS in Omaha this year so will miss our annual RUNZA trip. These hold up so well to any filling and freeze beautifully. My only question, as a consummate bread maker is do you really need TWO packages, 1/4 oz each, of active dry yeast? Or is the recipe saying yeast to equal 1/4 oz?

    Reply
    • My Farmhouse Table

      May 4, 2020 at 5:35 PM

      Thanks Sarah for the review! Yes, I’m so sad that we are going to miss out on the CWS in Omaha this year. The recipe is for two – 1/4 oz packets of yeast. For the amount of flour in the recipe you will need at least the two packets or 1/2 oz of yeast total. Let me know if you have any other questions.

      Reply
      • Brad

        February 20, 2022 at 11:13 AM

        I was scrolling for this comment!

        Reply
  30. Tracy Bridges

    May 4, 2020 at 5:57 PM

    These were just the best quarantine recipe for our family and my elderly in-laws. I used Rhoads frozen bread loaves. It was delicious! ( I’ll probably never make the bread portion again). I did let the dough rise a good long time and as they were loaves I didn’t fight the shape….. mine looked like empanadas (half moons) :-). Seriously so much fun to send the recipe around to Nebraskans away from home and with the frozen dough (and pre-chopped cabbage) its practically a convenience meal. Thank YOU!!

    Reply
    • My Farmhouse Table

      May 5, 2020 at 4:55 PM

      Tracy, the frozen bread dough is such a wonderful way to make these Runzas! Like you said, it makes them almost as easy as driving through at the restaurant. This is my favorite recipe on the blog for the very reason you listed. I love hearing everyone’s story about Runzas and how they remind them of their Nebraskan home!

      Reply
  31. Terri Enyart

    May 6, 2020 at 1:42 PM

    My parents are from Lincoln and my mom used to make homemade Runzas. She used the extra dough to make cinnamon rolls, which were awesome because they were sweet but not super sweet, so you could eat more of them. Needless to say, this was my favorite meal as a child. She gave me the recipe when I left home and I made them and they were just like hers. But I lost the recipe for the dough and I’ve tried various frozen bread/rolls, pizza dough, crescent rolls and pita pockets but they weren’t as good as the homemade dough my mom made.
    I am making these tonight and based on the ingredients (I vaguely remember her recipe) I believe these will be as good as my moms. I plan to use the leftover dough to make a small batch of cinnamon rolls, just like my mom 🙂
    Can’t wait to try it!

    Reply
    • My Farmhouse Table

      May 7, 2020 at 7:16 PM

      Terri I hope this dough is exactly how you remember from your mom’s recipe. Nothing would make me happier!

      Reply
  32. Sherry

    May 19, 2020 at 9:17 PM

    5 stars
    These are fabulous!!! I hadn’t had a Runza for years so I’m so thankful to have found this recipe. My hubby and boys love them! I’ll be taking these to the next church pot luck and sit back and watch them disappear! I use the Rhonda dinner rolls. A great time saver!!! Thank you for sharing 🍽 💜💜💜

    Reply
    • My Farmhouse Table

      May 20, 2020 at 9:24 PM

      Sherry, I am so happy to hear that your family loved these Runzas. The frozen dinner rolls make them so easy and equally as delicious. You will be the talk of your next church potluck when arriving with this recipe in tow.

      Reply
  33. Niki T

    May 22, 2020 at 1:09 PM

    can I use 2-1/4 packets of active dry yeast? I am from York, ne and all of our stores are out of regular yeast!

    Reply
    • My Farmhouse Table

      May 25, 2020 at 7:24 PM

      Yes Niki! Active Dry Yeast works well!

      Reply
  34. Jerry deBacker

    June 23, 2020 at 12:55 AM

    So, the way I learned from the Bohemian girls in Osceola and Loup City was to use a little bit of caraway seed and some smoky paprika. I don’t know what you mean by seasoned salt. Jonny’s? Frank’s? Some bled of salt and parsley??

    Reply
    • My Farmhouse Table

      June 23, 2020 at 6:02 PM

      Jerry those sound like good sources to learn from. For seasoned salt I use Lawry’s seasoned salt from the grocery store spice aisle. As a substitute you can use regular salt.

      Reply
  35. Catherine B

    July 10, 2020 at 11:38 AM

    5 stars
    I’ve been trying to reproduce the Nebraska Runza since we moved to Texas 14 years ago. For us, the frozen bread dough just didn’t get it done. I found your recipe… best batch of Runza for us, I used a seasoning mix of blessed salt with pepper with a seasoning salt, prayed and asked Jesus to help with the bread part. Seriously good Runzas. We made a new Runza convert in our Texan son-in-law. Thank you so much for the recipe. Btw – I used a bread dough flour for the dough.
    Peace
    Catherine in Fort Worth area

    Reply
    • My Farmhouse Table

      July 10, 2020 at 8:24 PM

      Catherine, Thanks for the laugh. I completely understand the “prayed and asked Jesus to help with the bread part”. Story of my life! 😉 But I also love that you found a recipe to help create a little sense of home. Oh and converting a Texan is a nice bonus!

      Reply
  36. Bradee

    July 11, 2020 at 5:49 PM

    Hey! I’m wondering if can do without yeast? Because I don’t have any of it. Is it ok without?

    Reply
    • My Farmhouse Table

      July 11, 2020 at 9:13 PM

      Hi Bradee. I have not tried this recipe without yeast. You most likely will need the yeast in order for the bread dough to come together. Yeast helps form the gluten in the bread dough and help the dough rise.

      Reply
  37. DANIELLE LEE LEONARD

    July 25, 2020 at 5:14 PM

    If using a jar of yeast instead of the packets how much do you use?

    Reply
    • My Farmhouse Table

      July 25, 2020 at 8:56 PM

      Great question Danielle! Usually each packet of yeast is 2 and a 1/4 teaspoons of yeast from the jar. Since this recipe calls for 2 packets of yeast. Use 4 1/2 teaspoons from your jar.

      Reply
  38. Cathy

    August 31, 2020 at 7:17 PM

    5 stars
    I made these today. I forgot to get cabbage so used green chile as we always have on hand. They were so good and so easy. The bread was amazing. i can’t wait to try again and will definitely do the traditional.

    Reply
    • My Farmhouse Table

      August 31, 2020 at 7:28 PM

      Cathy, adding green chili sounds brilliant. What a great idea!

      Reply
  39. suzanne bullard

    September 19, 2020 at 2:25 PM

    I was born and raised in Lincoln. As a kid, we’d get into the husker games for.50. Yes? I said 50 cent.. I even went thru school with the Everett family that franchised Runza Inn. I’ve made runzas all my life and laugh at the funny faces people make when you try to explain what a Runza is. I’ve ALWAYS use Pillsbury Hot Roll Mix. I include some bacon and onion. Just made a batch today while I’m on vacation on Peaks Island Maine. Now some Mainers have been exposed . I don’t consider myself an expert on many things, but I am an expert on making runzas,
    Suzanne
    Fayetteville, Arkansas

    Reply
    • My Farmhouse Table

      September 20, 2020 at 11:07 AM

      Suzanne thanks for spreading the good word about Runzas to the Northeast!

      Reply
  40. Betty Smith

    September 22, 2020 at 8:29 PM

    5 stars
    I have tried several recipes for runzas and this is the one I will keep! It’s perfect! My children rate the new recipes I try with “Once a week,” “Once a month,” “Once a year,” or “Never again!” This one rated “Once a week!” Thank you!

    Reply
    • My Farmhouse Table

      September 23, 2020 at 7:30 PM

      Betty I love this so much! What a clever rating system to use! I may need to implement it.

      Reply
  41. Sara

    September 26, 2020 at 1:24 PM

    5 stars
    I made this recipe some months ago using frozen bread dough and am getting ready to make it again, but with the homemade dough this time. As a born and bred Nebraskan who has lived in Massachusetts for the last decade, I love this little taste of home. My husband doesn’t like cabbage (more for me!) so I freeze these and they make a wonderful quick lunch. I think I could happily eat one every day for eternity. Thanks for sharing.

    Reply
    • My Farmhouse Table

      September 27, 2020 at 11:06 AM

      Sara, I love that this recipe brings a sense of home to Massachusetts! Thanks for the review.

      Reply
  42. Bryan

    October 17, 2020 at 3:53 PM

    5 stars
    I love these runzas. Your dough recipe is the best and so easy to work with. I do my own filling but come here for the dough. Making a batch for the harvesters! They love it! Thank you so much for sharing! Fellow Nebraskan.

    Reply
    • My Farmhouse Table

      October 18, 2020 at 9:16 AM

      Thank for the review Bryan. I’m sure your harvest crew appreciated some homemade Runzas!

      Reply
  43. Michelle

    October 18, 2020 at 4:21 PM

    Thanks so much for the recipe! We are originally from Nebraska and moved to Wisconsin. I made these and they turned out great! Tasted just like the ones from Runza! I made a variety for my family- some plain, some with cheddar cheese, I made mine with some sauteed mushrooms and Provolone cheese (I didn’t have any Swiss cheese) and those were my favorite! The bread turned out so wonderful! My daughter asked to bring the recipe with her to college, and she plans to make it using Pillsbury pizza dough, to make it easier.

    Reply
    • My Farmhouse Table

      October 19, 2020 at 8:21 PM

      Thanks for the lovely comments Michelle! I am so glad these could bring you and your family a sense of home!

      Reply
  44. Josh S

    October 21, 2020 at 4:51 PM

    5 stars
    I live in Kansas City, and we had a Runza 10 minutes from our house for several years. Alas, the local Husker transplants (and converts like me) weren’t enough to keep the restaurant afloat. I am so glad to have found this recipe! I made them for the first time last winter, and they are spot-on (well, flavor-wise at least – my Runza wrapping skills leave something to be desired). Thank you so much for sharing.
    I just made my first batch of this year. Actually, a batch and a half – one dozen cheese Runzas exactly as listed above, then an experimental half-dozen “Italian style.” For half a batch worth of filling, I chopped and sauteed one large bell pepper and half an onion, plus a pound of homemade turkey italian sausage. I stirred in a cup of chopped cabbage as well, left over from the full batch. This yielded the right amount of filling to do a heaping half cup per Runza. I added mozzarella and a few slices of pepperoni before wrapping. With some marinara or pizza sauce, it tastes like a stromboli or calzone!

    Reply
    • My Farmhouse Table

      October 21, 2020 at 7:40 PM

      Josh thanks for sharing! Your Italian style Runzas have my mouth watering… they sound delicious!

      Reply
  45. Mike

    October 25, 2020 at 6:01 PM

    These are very good. Reminds me of home! Although it does remind me how much I hate working with dough!!, taste is great, presentation not so much. Never been able to get dough to cooperate when rolling it out.

    Reply
    • My Farmhouse Table

      October 26, 2020 at 7:46 PM

      Mike I’m so glad these could bring a sense of home. Don’t worry about the looks, it just looks more homemade that way.

      Reply
  46. Susie Johnson

    October 30, 2020 at 10:07 PM

    I’m making these tomorrow — even though Nebraska doesn’t get to play – some fellow Huskers are coming over for the OU v Texas Tech game (I married a Sooner). I am gluten free and saw several ask. The one rule of using a non-gluten free yeast recipe I have learned is to add 1/4 more of liquid than what is stated in original recipe. I also try to incorporate a little of Glutenous Rice Flour into the flour measure, approximately 1/4 to 1/3 of flour and add a little extra xanthan gum to it and then use an all purpose GF flour for the rest. The glutenous rice flour is gluten free, just made from sticky rice. It helps put the elasticity into the dough you lack without the wheat flour gluten. I used to make a lot of yeast recipes and this has been the most successful way to adopt normal yeast recipes to be more normal.

    Question I do have is, do I need to have the meat mixture cooled before stuffing? Thanks and hope my GF comments help others.

    Reply
    • My Farmhouse Table

      November 2, 2020 at 7:15 PM

      Wow Susie! Thanks for all the great insight on making dough recipes gluten-free! I do usually let the mixture cool slightly just so it’s easier to handle, but it’s not necessary.

      Reply
  47. Michelle

    November 19, 2020 at 10:46 AM

    5 stars
    I used two slices of cheese for each. It was not only the perfect amount of cheese but it helped to keep them all the same size. This recipe is my family’s favorite.

    Reply
    • My Farmhouse Table

      November 19, 2020 at 11:47 AM

      Michelle, thanks for the review! It’s one of my family’s favorites as well.

      Reply
  48. Marissa

    November 21, 2020 at 7:43 PM

    5 stars
    My husband grew up in Nebraska and always raved about Runza. When we traveled to Kansas to visit his family 3 years ago I had my first one and couldn’t get them out of my head! I found your recipe and it was easy to follow with lots of good reviews so I tried it and WOW. WOW!!!! These are perfect and so delicious. My husband now has a piece of home all the way in the PNW. Thank you so much!

    Reply
    • My Farmhouse Table

      November 24, 2020 at 3:17 PM

      Marissa, thank you so much for taking time to leave a review. I love reading everyone’s comments about how this recipe brings a little sense of home. Makes my heart happy!

      Reply
  49. Deb

    December 4, 2020 at 5:03 PM

    I’ve been making your Runza recipe for a couple of years now! We have a friend that owns a Runza franchise here in Omaha and my husband teases him that my Runzas are as good as his! Thank you for sharing.

    I also have to share that since we always make Runzas at home my daughter was shocked when she found at at age 16 that you can order a Runza from a Runza restaurant! 🙂
    Thank you for the great recipe!

    Reply
    • My Farmhouse Table

      December 7, 2020 at 10:17 AM

      Deb, I love that you have been making this recipe for years. Your friend and his Runzas better watch out…. there is a new sheriff in town 😉 Also thanks for the laugh from your daughter… when it’s good at home, no reason to get an actual Runza at a Runza restaurant. Now their Ranch dressing is the next thing I need to try replicating!

      Reply
  50. Karen

    December 7, 2020 at 9:22 AM

    What brand of seasoned salt do you use?

    Reply
    • My Farmhouse Table

      December 7, 2020 at 10:17 AM

      Karen, any brand should work, but I am usually a Lawry’s girl.

      Reply
  51. Angie Runyan

    December 11, 2020 at 5:31 PM

    5 stars
    Hi Chanda. I grew up in Nebraska. I still have family who live there and when we visit we always get Runzas. My adult kids love them, too. I recently discovered your Runza recipe. It ist like a “real Runza” ! Thanks!

    Reply
    • My Farmhouse Table

      December 14, 2020 at 7:17 PM

      Angie thanks for leaving a review! So happy that these taste like the “real” thing 😉

      Reply
  52. Bill

    December 13, 2020 at 9:28 PM

    5 stars
    Perfection. Dough recipe is spot on, turned out perfectly! Take time to roll out your dough evenly, rotate while cooking for an even bake/golden brown.

    Absolutely delicious-thanks for sharing!! Will be making again for sure.

    Reply
    • My Farmhouse Table

      December 14, 2020 at 7:18 PM

      Bill, Thank you for the review and great tips!

      Reply
  53. Stefanie

    December 16, 2020 at 12:16 PM

    5 stars
    Closest I’ve tried

    Reply
    • My Farmhouse Table

      December 18, 2020 at 4:03 PM

      Stefanie, thanks for the review! It is I think about as close as you can get to the “real thing”.

      Reply
  54. Mikaela

    December 16, 2020 at 9:05 PM

    So excited to make these since we have moved away from Nebraska! Do you have a favorite yeast? Rapid rise or active dry? Never made dough so I have no idea!

    Reply
    • My Farmhouse Table

      December 18, 2020 at 4:04 PM

      Mikaela, almost any yeast works. I usually use active dry. The rapid rise works the same, just as the name implies, rises faster. Best of luck! I hope it turns out well.

      Reply
  55. Mike H

    December 17, 2020 at 11:40 PM

    5 stars
    Thanks for the delicious recipe! My parents also grew up in NE (Mom is from Lincoln) and are also UN graduates, so I was raised a Husker fan, though I grew up on the east coast. We made at least one trip a year to Nebraska to visit both grandmas and we ALWAYS made sure to get some Runzas. I recently contacted Runza company and shared my own modification to the filling (which they thanked me for but I have no idea if they used it)–In the South a common hors devours is a beef meatball simmering in a sauce made of equal parts ketchup and grape jelly. I took that sauce and added just enough to glaze both the meat and the (red) cabbage. It’s my Dad’s favorite flavor now. I hope you find this option tasty as well!

    Reply
    • My Farmhouse Table

      December 18, 2020 at 4:07 PM

      Hi Mike! Thanks for the review! I’ve actually had the mini meatballs in the ketchup and jelly before. Never thought to put it into the Runza dough. Sounds delicious!

      Reply
  56. Yudaimi

    December 22, 2020 at 8:23 PM

    5 stars
    I made them with my 10 year old and the dough was so awesome to work with, I leave in high altitude and the only thing changed was the cooking time about 23 min , also I made 10 of them !

    Reply
    • My Farmhouse Table

      December 23, 2020 at 10:50 AM

      So glad that you and your family enjoyed making and eating! Thanks for the insight with the high altitude. Happy Holidays!

      Reply
  57. Lorene

    December 30, 2020 at 5:39 PM

    Quick question: if using the Rhoades bread dough rolls, do you use 1 or 2 rolls for each one?

    Reply
    • My Farmhouse Table

      January 2, 2021 at 10:18 AM

      Most of the time you can use just one roll if you have let it thaw and raise a little. If you want to make sure it is easier to work with, you can use two.

      Reply
  58. Lindsay L Huse

    January 4, 2021 at 11:57 PM

    For the high altitude crowd, I ended up adding about 1/3 cup of flour and my dough was perfect (Fort Collins, CO).

    These were a dead ringer for my mom’s cabbage buns, but way easier than trying to harangue the recipe out of her on a busy weeknight. So yay for that! And I ate two of them, which means my blood sugar is now out of range and I’m homesick for the Nebraska prairie! 😉

    Reply
    • My Farmhouse Table

      January 5, 2021 at 6:28 PM

      Oh my gosh Lindsay…. you made me laugh probably more than I should have on the “harangue the recipe out of” mom line. I am the same way with my mom! 😉 Also thank you for updating the high altitude crowd! Much love from the prairie…

      Reply
  59. Angie

    January 18, 2021 at 8:47 PM

    Thank you for the recipe! Mine weren’t pretty, but they sure tasted good and my family enjoyed it. I served tater rounds (tater tots) as the side and and it all disappeared. Thanks again.

    ~Angie in Tennessee

    Reply
    • My Farmhouse Table

      January 18, 2021 at 9:41 PM

      Thanks Angie for taking the time to leave a comment. So glad your family loved them. Taste is way more important then looks! 😉

      Reply
  60. Lauren

    January 27, 2021 at 11:40 AM

    5 stars
    Wow! These came out great. I halved the recipe because it was just for me and my husband. Turned out perfect! Next time might try a totally different filling, though this traditional version was delicious!

    Reply
    • My Farmhouse Table

      January 29, 2021 at 1:29 PM

      Lauren, thanks so much for the review! I’m so happy that you and your husband enjoyed them. And yes, it is so easy to try different fillings. My favorite is with the addition of sliced mushrooms to the ground beef and use Pepperjack cheese slices. Delicious!

      Reply
  61. Cathy Parks

    January 31, 2021 at 11:11 AM

    I had never heard of a runza before and was excited to try these. I was not disappointed. The bread is absolutely amazing. My husband prefers it for hamburgers and sandwiches now. It is an easy dough to make and very reliable. I make regularly now and will use whatever ingredients I have on hand for the filling. Being from the southwest, green chiles are a popular substitution in our house for the cabbage.

    Reply
    • My Farmhouse Table

      February 1, 2021 at 8:49 AM

      Thank you Cathy for the kind comment. I agree. I’ve worked with a lot of bread dough recipes over the years, and this one has to be one of my favorites!

      Reply
  62. Kris

    February 4, 2021 at 4:46 PM

    Just love the fact that your recipe doesn’t call for a stand mixer for the dough, everything is by hand. Most of the other recipes required one. (Irks me to no end-I do not own one) I have made several trips across Nebraska on the interstate and always stopped to get my fix of Runza! (Usually in Sidney, near the Cabela’s flagship store). Will definitely make this recipe-it sounds spot on and too good to pass up. Thanks-

    Reply
    • My Farmhouse Table

      February 4, 2021 at 8:30 PM

      Kris I’m glad I could help out! I do have a stand mixer, but find it just as easy to make by hand. Plus like you’ve said, not everyone has one. I’ve been to the same Runza restaurant a time or two on my journeys across the state as well. Usually can’t go wrong stopping for a Runza on a road trip!

      Reply
  63. Katie

    February 6, 2021 at 8:35 AM

    We made these last weekend and they were delicious! Next time I will fill mine a bit more…but the bread dough was perfect. I am going to try and make cinnamon rolls with the dough this weekend. Thanks for the delicious recipe!

    Reply
    • My Farmhouse Table

      February 7, 2021 at 10:32 AM

      Katie I’m so glad you enjoyed them. Isn’t the dough great?

      Reply
  64. Chris wolfe

    February 9, 2021 at 4:54 PM

    5 stars
    My wife is a huge Runza fan. So, when I found your recipe it sounded simple enough. The only change I made was using diced beef instead of hamburger (less fat and I butcher my own cows) it worked and tasted just like running out to get them. Thanks so much for posting this. It really saves in the pandemic times where we all are trying to cut small corners without really sacrificing everything.

    Reply
    • My Farmhouse Table

      February 10, 2021 at 7:39 PM

      Chris thanks so much for the review! I’m so glad you all enjoyed them.

      Reply
  65. Floretta

    February 14, 2021 at 10:21 AM

    We always buy a bunch to bring home when we visit Brother in Nebraska. [The local Runza place actually freezes them for us]. Going to try this tomorrow since Nebraska trips are infrequent.

    Reply
    • My Farmhouse Table

      February 16, 2021 at 7:28 PM

      Sorry you can’t make it to Nebraska too often, but glad the local Runza store helps you out. I hope this recipe is a close replica for you.

      Reply
  66. JC

    February 14, 2021 at 5:07 PM

    Runza was very good. The bread in this recipe is delicious! Would love to have the bread again with other things. I was just wondering if this same recipe could be used for rolls or bread loaves? Do you have other variations of this recipe you use when baking bread?

    Reply
    • My Farmhouse Table

      February 16, 2021 at 7:30 PM

      Thanks JC! I do love this bread recipe. So delicious and more importantly, easy to work with. I have not made it for anything else. But I do know others who have made it into dinner rolls and I believe one who also tried it as a pizza crust!

      Reply
  67. Stephanie

    February 26, 2021 at 11:40 AM

    5 stars
    I’m really excited to make these this weekend! I live in Minneapolis now but grew up in Lincoln. Actually not far from the stadium, so my Saturday afternoons in the fall were filled with raking leaves and listening to the beating drums of the pep band. Oh, and watching for those red balloons to fly overhead, signaling the first touch down. I don’t know if they do those anymore, but oh, the memories! Anyway, I’m having a friend over who is as passionate about these as I am. (She grew up in Iowa, but we’ll forgive her this one flaw.)

    Thanks for the recipe! I look forward to trying them!

    Reply
    • My Farmhouse Table

      February 26, 2021 at 7:27 PM

      Stephanie… they do still release the red balloons! That is always one of my favorite parts. I hope these bring you and your friend right back to “Game Day at Nebraska”!

      Reply
  68. Jonathan

    March 2, 2021 at 4:39 PM

    5 stars
    I’m Nebraska born and raised but have since lived in a lot of other places outside of my home state. Still, I believe any true native will always get a craving for a good Runza. Fortunately for those like me there exists this recipe graciously provided by you online which has proven to be a lifesaver for those days when I’m missing the Cornhusker state. This recipe is perfect as is, though sometimes I add a bit of paprika (the Eastern European influence in my life). Thank you.

    Reply
    • My Farmhouse Table

      March 3, 2021 at 9:36 PM

      Ah Jonathan! Your sweet review actually got me teary eyed. I’m so happy that this recipe can bring such a sense of home to so many Nebraskans.

      Reply
  69. AnotherHusker

    April 9, 2021 at 7:48 PM

    5 stars
    Chanda…you nailed it! I’m also a Husker…as is my son…and this absolutely fills the bill. It’s simple to make. The dough is darn near fool proof (I make sure to use lard). And, like you, I like the richness that a bit of cheese adds. We use the cheapest thick-slice Kraft and it does the trick beautifully. (Have also used more expensive and design of Jesus, but they seem to get lost in this) all in all, a great recipe and a wonderful tribute to UNL!

    Reply
    • My Farmhouse Table

      April 12, 2021 at 5:14 PM

      Yeah… Huskers Unite! Go Big Red!

      Reply
  70. Barb Barsch

    May 13, 2021 at 11:18 AM

    5 stars
    I’m not even done making these delicious hot beef pockets and I’m already rating 5 stars! The dough is beautiful, the meat mixture smells amazing! Just waiting on the beef to cool down just a bit before piling into the dough. I can hardly wait! Thank you for sharing your recipe! 🙂

    Reply
    • My Farmhouse Table

      May 13, 2021 at 5:12 PM

      Barb! Isn’t it great? I make a lot of different bread doughs and this is hands down one of my favorite to work with.

      Reply
  71. Billie

    July 25, 2021 at 8:59 PM

    5 stars
    I made these with my husband’s leftover cabbage from corn beef and cabbage. I used the Rhodes frozen rolls and thawed them as needed in the microwave a couple of minutes on defrost. I did put American cheese in each one. Worked perfect and the recipe is amazing! Great recipe, thank you!

    Reply
    • My Farmhouse Table

      July 28, 2021 at 7:57 PM

      Awesome to hear! And yes a great way to use up extra cabbage.

      Reply
  72. Daryl Standrich

    August 29, 2021 at 6:22 PM

    5 stars
    Great recipe! Made them plain the first time and just made them for the 2nd time today but added a slice of cheese. Thank you!

    Reply
    • My Farmhouse Table

      August 29, 2021 at 7:55 PM

      Thanks for the review Daryl. So glad you enjoyed them.

      Reply
  73. Ryan

    October 5, 2021 at 8:49 AM

    I am wondering if anyone has tried this with fry bread? Would it work?

    Reply
    • My Farmhouse Table

      October 5, 2021 at 6:48 PM

      I love fry bread! Not sure it would be a “traditional” Runza, but still sounds delicious.

      Reply
  74. Lisa Martin

    October 16, 2021 at 2:30 PM

    5 stars
    Native Nebraskan living in Tennessee and FAR from a Runza! I’ve experimented with cabbage burger recipes over the years, but yours JUST NAILED IT! This was like eating a real Runza! I processed my cabbage in my food processor to get smaller pieces, and that made a difference in it having the consistency of a real Runza. Your bread recipe was perfect, as I usually do the Pillsbury hot roll mix. I thought there was something magical to making bread dough, but this recipe made me feel like a boss—my whole family couldn’t believe how much they came out like real Runzas! THANK YOU!!!!
    Just wish our Huskers would’ve got a win today! GBR!!!

    Reply
    • My Farmhouse Table

      October 17, 2021 at 9:22 AM

      Hi Lisa, so glad this Runza recipe “nailed it” and that your family loved it. I laughed with your line of “thought there was something magical to making bread dough, but this recipe made me feel like a boss”. So funny, but so true! Haha. Huskers will get them next time. GBR! 🙂

      Reply
  75. Natalie JOHNSON

    November 7, 2021 at 2:18 PM

    5 stars
    These were fabulous. My hubby said the bread was just like eating the real deal.

    Reply
    • My Farmhouse Table

      November 8, 2021 at 5:08 PM

      Thanks Natalie! I agree… it is as close as you can get to the original Runza we all know and love.

      Reply
  76. Lisa Love

    January 16, 2022 at 7:01 PM

    5 stars
    This recipe is AMAZING!! My roots are in Nebraska, but I’ve lived in Southern California for many years. When I come home to visit my relatives, my first stop is their local Runza restaurant. This recipe is as close to the real thing as I’ve ever come – thank you so much!! I’ll be making these often…

    Reply
    • My Farmhouse Table

      January 17, 2022 at 7:18 PM

      So happy this recipe is able to bring a little “home” to you. Reading how this runza recipe reminds people of their time in Nebraska never gets old to me. So thank you!

      Reply
  77. Polly

    January 17, 2022 at 8:47 PM

    5 stars
    This is a winner recipe! I was born and raised in Lincoln, but have lived in Iowa for 24 years, and I miss my Runzas. My husband and I thought these were terrific. Everything about this recipe (quantities, seasoning, timing) was spot on. Thank you! Out of curiosity, may I ask what brand of seasoned salt you use?

    Reply
    • My Farmhouse Table

      January 18, 2022 at 8:39 PM

      Thanks Polly! So glad to hear it’s a winner. I usually always have Lawry’s Seasoned Salt on hand so that is what I use.

      Reply
  78. Deana

    January 26, 2022 at 12:07 PM

    Is the yeast in the recipe instant or regular? Planning on making these as soon as possible!

    Reply
    • My Farmhouse Table

      January 26, 2022 at 7:13 PM

      Deana, it is instant yeast used for the bread dough.

      Reply
  79. Sandra

    February 6, 2022 at 1:29 PM

    5 stars
    I’m from upstate NY and had never heard of Runza but had both cabbage and hamburger to use up when I came across this recipe. My adult son wondered into the kitchen while I was cooking the meat mixture and said. “Cabbage and hamburger . I’m not eating that.” He ate 5 before the day was over. He loved them as did I. I was afraid to make the dough due to the 1/4 cup sugar so made the Cuisinart pizza dough recipe and while they were delicious, I’m so pleased with the recipe in general that I’ll use the dough recipe provided the next time. There will be plenty of next times. Thank you so much for sharing a Nebraska recipe with very grateful northeasterners.

    Reply
    • My Farmhouse Table

      February 8, 2022 at 7:16 PM

      Thank you so much Sandra for stopping by to leave a review. You made me chuckle with retelling your son’s reaction to the cooked cabbage and hamburger. So happy to share the Nebraska love with people all over the country!

      Reply
  80. Debra

    February 24, 2022 at 8:19 PM

    Hi Chanda, i have not made these runzas yet, but am so excited about making them! I want to assemble them in the morning, refrigerate them all day, then take them out to room temperature and bake them for dinner. Do you think this would work? Thank you!

    Reply
    • My Farmhouse Table

      February 26, 2022 at 1:18 PM

      While I have not done this before, I don’t see any reason why it shouldn’t work. Let me know how it goes.

      Reply
  81. Pat

    February 28, 2022 at 4:49 PM

    An Italian dish, Goodarooni, is a double crust pizza. I make a runzarooni using runza filling. And a few sliced, baked potatoes. And cheese. Tonight I’m making runza pizza.

    Reply
    • My Farmhouse Table

      February 28, 2022 at 7:33 PM

      Sounds delicious!

      Reply
  82. Kandi

    March 1, 2022 at 9:05 PM

    5 stars
    Born and raised in Nebraska. This recipe is better than the restaurant! The best runza I have ever made! Thank you for sharing.

    Reply
    • My Farmhouse Table

      March 2, 2022 at 5:00 PM

      I always love when these meet a Nebraska natives approval!

      Reply
  83. Jill

    March 14, 2022 at 5:33 PM

    Do you by chance have the calorie count on these dangerously delicious Runzas. The best we’ve ever made. Thank you!

    Reply
    • My Farmhouse Table

      March 14, 2022 at 6:54 PM

      I don’t, sorry. Mostly because it depends on the fat content of the ground beef. If you are using 80/20 or something along the lines of 93/7 and if you add any cheese or make any other adjustments. Most of the time if you want to know the calorie amount there are a few different websites that you can input the ingredient list and they will give you the approx calorie count per serving. But so glad you are enjoying the recipe.

      Reply
  84. Jill

    March 14, 2022 at 5:35 PM

    5 stars
    Dangerously delicious & so far the best we’ve ever made. Thank you!

    Reply
    • My Farmhouse Table

      March 14, 2022 at 6:55 PM

      Thank you for the kind review. It is one of my favorites too!

      Reply
  85. Rose

    April 28, 2022 at 7:12 PM

    I am lucky enough to live in Nebraska and never get tired of eating runzas. One if the benefits of living in Nebraska in the Winter is Temperature Tuesday. During January and February the cost of an original runza is based on the temperature at 6:00 AM.

    Reply
    • My Farmhouse Table

      May 2, 2022 at 8:12 PM

      Temperature Tuesday is the best!

      Reply
  86. Curt Prater

    April 30, 2022 at 2:53 PM

    5 stars
    I have been craving runzas all week. I told a few coworkers that I would bring some back to work with me on Monday. I am a union ironworker with local 433 out of Las Vegas and I work in the vast deserts of southern California building fields of solar panels. (A long way from the fields of corn in Geneva, Nebraska where I was raised). I have used your recipe for years and it is always so delightful. Thankyou for making this rusty Nebraskan feel at home again.

    Reply
    • My Farmhouse Table

      May 2, 2022 at 8:15 PM

      Hi Curt! This makes my little Midwest heart so happy! The best part of sharing this recipe is hearing from all you transplanted Nebraskans getting a little taste of home by making these.

      Reply
  87. SM

    June 10, 2022 at 9:06 AM

    5 stars
    My husband is from NE, and he approves of this recipe! The bread dough had the perfect amount of sweetness, and although I didn’t have seasoned salt, keeping the meat and cabbage simple was a win! Thank you for the recipe!

    Reply
    • My Farmhouse Table

      August 1, 2022 at 7:37 PM

      I love being able to bring a little sense of home to all those who are from NE!

      Reply
  88. Pam

    August 24, 2022 at 1:57 PM

    Can you use red cabbage for this recipe?

    Reply
    • My Farmhouse Table

      August 24, 2022 at 4:40 PM

      While it’s not ‘traditional’, I think red cabbage tastes just like green and will be just as delicious in these Runzas.

      Reply
  89. Nicole

    November 3, 2022 at 5:32 PM

    5 stars
    Reminds me of my high school days of working at Runza! Like then, I pulsed the veggies in the food processor to get the fine pieces that imitate the real thing. I cooked the filling in two rounds: the meat + onion half then cabbage + other onion half. Also, I vividly remember donning plastic gloves and hand mixing the seasoning, meat, cabbage and onions in big metal bowl to make sure everything is fully integrated. All that was missing was my green collared shirt and those terrible high waisted pants lol Runza is an unfortunate pregnancy craving when you live in Montana! I’m so grateful for this recipe, turned out perfectly.

    Reply
    • My Farmhouse Table

      November 20, 2022 at 11:08 AM

      Glad this recipe could help out with the pregnancy cravings!

      Reply
  90. Rich Conti

    November 14, 2022 at 1:41 PM

    5 stars
    I got addicted ti Runza bsck in the 70s when i attended UN / Lincoln! Looking firward to making these! I live in New York…no such thing as Runza here!

    Reply
    • My Farmhouse Table

      November 20, 2022 at 11:11 AM

      Runza- uniting Ex-Nebraskans around the world one beef filled dough pocket at a time 😉

      Reply
  91. Christina

    January 2, 2023 at 9:17 PM

    5 stars
    Absolutely delicious and I thank you for the very easy to follow recipe!! Truly a taste of home

    Reply
    • My Farmhouse Table

      January 3, 2023 at 5:59 PM

      Hi Christina! I’m so happy that these runzas were able to bring a little taste of home. Even better when that recipe is very easy to follow.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About My Farmhouse Table

Hi! I'm Chanda of My Farmhouse Table. Raised in the Midwest on my family's grain and cattle farm.
I am a lover of homecooked meals, sunsets, agriculture, traveling, and laughter. My days are based around faith, family, farming, and food. Read More…

Follow Along


myfarmhousetable

I'm Chanda of My Farmhouse Table. Raised in the Midwest on my family's grain & cattle farm. My days are based around faith, family, farming, & food.

My Farmhouse Table
We are expecting a big snow storm through these pa We are expecting a big snow storm through these parts starting tomorrow and in my opinion that calls for one thing- baking.

Try this recipe for one of my favorite cookies of all time- Snickerdoodles! ❤️

Link in profile.
It’s that time of year… Seed starting! You kn It’s that time of year… Seed starting!

You know you’re a gardener if any of these gif’s and memes ring true to you too… Waiting for spring tests your patience that’s for sure, but buckets of blooms and produce make it worth it every time!
I’ve been a fan of Fr. Mike Schmitz and his podc I’ve been a fan of Fr. Mike Schmitz and his podcasts (Bible in a Year) for a while, but I found this quote of his the other day and it was as though I had been hit over the head with a wooden spoon. 

How often are we happy in life just to survive? I get it life is ROUGH- survival mode is sometimes all we can handle in a season, but after I read this quote I thought to myself- am I living too small of a story? Sometimes yes, I get stuck in my routines. The edges, things that push me, things that scare me- it’s uncomfortable. I doubt myself and what I’m capable of… but He doesn’t.  I’m going to cling to that truth as I continue to grow my own story. ❤️
Eucalyptus- I’ve wanted to grow it in my flower Eucalyptus- I’ve wanted to grow it in my flower garden for years- but I hear it’s  finicky and slow to germinate. You’ll fail far more than you will succeed. 

A lot like life, right?

Well, there’s one thing I’ve learned you can never grow if you don’t plant the seeds. So as we kick off a new year here’s your sign to plant the seeds in the areas of your life you want to see grow.

Faith. Relationships. Yourself. 

Sure you may fail more then you succeed, but you’ll never know if you don’t even start. ❤️ 

Thanks for sticking around for my unqualified TED talk 😜
I don’t know about you, but after the holidays a I don’t know about you, but after the holidays and all the cooking and prep that goes into them, I usually enter January wanting to be anywhere BUT my kitchen.

That’s when quick (and super flavorful) sheet pan dinners like this Cajun Shrimp Boil comes in handy. Everything cooks on one pan for easy clean up with delicious results!  Link in profile.
Can’t let 2022 go out without sharing the Top Re Can’t let 2022 go out without sharing the Top Recipes of the year for My Farmhouse Table!

Did you favorites make the list? Link in profile.
Every year when we get to the week of Thanksgiving Every year when we get to the week of Thanksgiving it almost feels like the Super Bowl equivalent for anyone who loves being in the kitchen and feeding a bunch of people. 

The planning. The prep. The game plan. It all comes together on Thanksgiving Day!

For this year’s starting lineup, try out this Sausage and Mushroom Thanksgiving Dressing. 

Just as delicious without all the turkey gravy as it is with!

Link in bio!
“For everything there is a season.” One of my “For everything there is a season.”

One of my favorite verses in the Bible and with our first frost of the year expected tonight, I’m taking @floretflower advice and with this last bucket of blooms, savoring the beauty that is Summer on the farm. 

As much as I dislike the idea of not going out into my garden every few days to pick these stunners for bouquets to fill my vases and jars, I am happy to say goodbye to weeding, watering, and that big spider in the cosmo patch that we mutually agreed to stay out of each others way and we both will be fine 😜

Also… shoutout to one of my favorite new finds on Insta… @philipbowenmusic on the strings (seriously this dude is super talented!)
Our worlds are crazy busy. Kids are back in scho Our worlds are crazy busy. 

Kids are back in school, sports, harvest, etc. 

So why not keep things simple with this delicious breakfast casserole? 

Link in profile.
It’s feeling a bit more like fall around here an It’s feeling a bit more like fall around here and that makes me crave some warm, hearty comfort foods. 

Cottage Pie (also sometimes known as Shepherds Pie), fits that bill. I mean with meat, potatoes, gravy, and cheese all in one dish, how could it not? 

Link in profile.
Around these parts school started this week, and i Around these parts school started this week, and if you are a mom or dad out there looking for a quick and super yummy meal idea for your hungry varmints- oh, I mean hungry CHILDREN- look no further than this Perfect Chicken Parmesan! 

Sure to please even the pickiest of eaters. 

Link in profile.
My best friend, Bree, is pregnant and expecting he My best friend, Bree, is pregnant and expecting her first child this fall. I’ve enjoyed going through this experience with her, including random texts and Snapchats of hormonal cries, nesting episodes, and of course, food cravings- which is how the baby earned the nickname of “Scoops”. 

A few weeks ago, out of the blue, I get a message that simply said- lemon bars. I guess when food cravings hit, they hit hard. So what is a best friend to do, but find my recipe for these Easy Homemade Lemon Bars. 

Link in profile.
Hi friends! I’ve been a bit missing in action tr Hi friends! I’ve been a bit missing in action trying to survive my crazy work travel schedule this past month so it feels good to finally get a new recipe posted on the blog.

And it’s the perfect, refreshing summer drink that you can keep non-alcoholic or jazz up with a splash of your favorite liquor. Enjoy! 

Link in profile.
Mother’s Day is Sunday! Why not make your favor Mother’s Day is Sunday!

Why not make your favorite Momma in your life some of this delicious Overnight French Toast Casserole? 

Add some fruit, a side of bacon, and a hot cup of coffee and you’re sure to be Mom’s favorite kid 😜

Link in profile.
I realized it’s been a minute since I posted a c I realized it’s been a minute since I posted a cookie recipe on the blog, so today I’m sharing one of my favorites. 
Classic Snickerdoodles! 
Pure cinnamon-sugary goodness!
Link in profile.
Load More... Follow on Instagram


Popular Posts

  • Easy Cheesy Zucchini Casserole The Best Zucchini Recipe Baked Side Dish with Fresh or Frozen Garden Zucchini My Farmhouse Table Easy Cheesy Zucchini Casserole
  • Easy Nebraska's Homemade Runza Recipe Bierocks Best Original Runza Cheese Runza With Frozen Bread Dough My Farmhouse Table Nebraska’s Homemade Runza
  • Creamy Cucumber and Onion Salad Easy Vinegar and Mayo Cucumber Salad Recipe My Farmhouse Table Creamy Cucumber and Onion Salad
  • Classic 7 Layer Salad Recipe
  • Tuna Melt Grilled Cheese Sandwich Tuna Melt Sandwich Grilled Cheese Sandwich Easy Recipe My Farmhouse Table Tuna Melt Grilled Cheese Sandwich
  • The Best Stuffed Mushrooms Recipe Perfect Simple Easy Stuffed Mushrooms with Cream Cheese Garlic Butter Vegetable Side Dish Recipe Party Appetizers Appetizers for a Party Best Stuffed Mushrooms
  • Candied Red Hot Cinnamon Pickles Recipe Easy Canning Garden Cucumbers Christmas Pickles Made with Red Hot Cinnamon Candies Cinnamon Pickle Rings Sticks My Farmhouse Table Candied Red Hot Cinnamon Pickles
  • Better Than Takeout Sesame Chicken Easy Crispy Crunchy Chicken Recipe Chinese Stir Fry PF Changs Sesame Chicken Orange Chicken Recipe Teriyaki Chicken Recipe My Farmhouse Table Better Than Takeout Sesame Chicken
  • Dr Pepper Baked Beans Easy Baked Bean Recipe Baked Beans with Bacon Homemade Baked Beans Grilling Side Dishes Potluck Side Dish My Farmhouse Table Dr Pepper Baked Beans
  • JIFFY Mini Corn Dog Muffins Easy From Scratch Recipe using JIFFY Cornbread Mix Great Snack or Meal for Kids Recipe My Farmhouse Table JIFFY Mini Corn Dog Muffins

Footer


Copyright © 2023 · Foodie Pro & The Genesis Framework