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.
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.
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.)
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.
Nebraska’s Homemade Runza is perfect served along side a helping of crisp crinkle fries.
And a college football game on tv.
P.S. I’ve made this recipe before using thawed bread dough as a shortcut. Works beautifully!
Nebraska's Homemade Runza
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
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Start by placing 1 1/2 cups flour, sugar, yeast, and salt into a large mixing bowl.
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Either in a small saucepan over medium heat or a microwave safe bowl, heat the milk, water, and butter to 120-130 degrees F.
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Pour heated wet ingredients into flour mixture. Stir slightly before adding beaten eggs.
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Continue by adding the remaining flour, one cup at a time, until when kneaded the dough comes together and is smooth and elastic.
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Place dough in a greased bowl, cover and let rise in a warm place for about 1 hour.
Filling
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While dough is rising, cook beef and onion over medium-high heat until meat is no longer pink. Drain.
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Stir in the chopped cabbage, seasoned salt, and pepper. Stir gently until cabbage is cooked and filling combined.
Assembly
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Punch dough down, and divide into 12 equal portions.
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Working with one piece of dough, roll into a rectangle (approx 6 inches x 8 inches in size).
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Place a heaping 1/2 cup of filling into the center of each dough piece.
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Fold dough over filling. Seal and tuck edges.
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Place onto a greased baking sheet (edges can touch).
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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.
I just made them and they were really like a Runza. Thanks for the recipe.
Thanks for the kind comment Tom! I enjoy hearing from people who love the recipe as much as my family does.
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?
Yeast
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
How can I test the bloom without using all the milk, sugar, and butter?
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.
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.
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.
Just like a runza. The homemade bread is perfect.
I make a lot of bread- and this dough recipe is so easy- perfect for beginners.
I just made these, they are in the oven now and cant wait to try them! I used to work at Runza, many years ago and loved them, the onion rings and their swiss mushroom burger. I havent made these in years, hoping for a real authentic taste!! Memories!!!
Runza workers unite! Haha.
Followed exact, perfect! A taste of home!
Thanks for the review Patrick! I’m so glad it could bring a little taste of home to you.
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!!
Love hearing this Melanie! Go Big Red!
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.
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!
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!!!
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.
Thanks Tanya for letting me know how it went. I think your son has great tastes!
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!
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!
I make these for my family. But wished I could see how dough is rolled out.
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/
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!
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.
I am in Kansas now also. My wife saw me reading this page and got so excited. Can’t wait to try it.
Lance that is great! I’ve heard the quote a time or two… “Happy wife. Happy life.” 🙂
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. 😋
I’m so glad you love these Kathy!
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.
Diane that is such a great idea! I will have to give it a try sometime.
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!
Beth I am so happy you loved the recipe! And yes… I always love a little extra cheese! 🙂
This recipe was spot on! Satisfied my Runza craving over here in Indiana ❤️
I’m so excited to hear that! Glad I could help out. 😉
thank u i lived up there for 10 yrs. it was perfect
Sawyer I am so glad you enjoyed them and they gave you a taste of Nebraska again!
Thank you for posting this! I have been trying to track this recipe down. My mother always made these
Cathy I hope you love them and they bring a taste of mom’s cooking into your kitchen!
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.
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.
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?
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.
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”.
Hope you loved them Monica, and yes, that is a great way to prep everything ahead of time.
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!
Do you know what adjustments to the dough recipe are needed at altitude? It tough sometimes up her in Colorado.
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.
I don’t ever adjust and I live near Denver. Never adjust my cakes either. Haven’t had any flops yet.
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.
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!
Anne thanks so much for sharing. Glad they turned out perfect.
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.
Thanks Kevin! It really is as close to the real thing as I think you can get.
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! 🙂
Such a great shortcut!
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!
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
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 😉
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.
Molly, that is great to know! Thanks so much for sharing.
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.
Marilyn, it is a Husker game day staple! Here is hoping your batch of Runza’s tomorrow helps bring home a victory over Northwestern 🙂
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:)
Laura I am so happy you and your crew enjoys this recipe. Go Big Red! 😉
Five stars!
Great recipe! I was intimidated by the dough but it was super easy and turned out great!!
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!
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. 🙂
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.
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.
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.
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.
Lisa thanks so much for being the GF tester! Please let me know how the baking mix works out for you.
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!
Julie I love that this recipe was able to give you a little taste of home! Thanks for sharing.
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.
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.
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!!
Hi Monica! If using frozen bread dough, it most likely will “deflate” some when dividing into sections to form the buns.
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.
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!
Hello! Question- I’m having trouble finding frozen bread dough. Do you think pizza dough would work?! Thanks 🙂
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.
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.
I love these easy, quick options!
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!!
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.
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
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
What do you think about using pastry dough
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.
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!
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.
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!
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.
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!
Thanks for the review Chelsea! I love how versatile the recipe is. The pepperoni and pepper jack combo sounds AMAZING!
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.
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.
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?
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.
I was scrolling for this comment!
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!!
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!
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!
Terri I hope this dough is exactly how you remember from your mom’s recipe. Nothing would make me happier!
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 🍽 💜💜💜
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.
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!
Yes Niki! Active Dry Yeast works well!
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??
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.
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
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!
Hey! I’m wondering if can do without yeast? Because I don’t have any of it. Is it ok without?
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.
If using a jar of yeast instead of the packets how much do you use?
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.
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.
Cathy, adding green chili sounds brilliant. What a great idea!
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
Suzanne thanks for spreading the good word about Runzas to the Northeast!
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!
Betty I love this so much! What a clever rating system to use! I may need to implement it.
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.
Sara, I love that this recipe brings a sense of home to Massachusetts! Thanks for the review.
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.
Thank for the review Bryan. I’m sure your harvest crew appreciated some homemade Runzas!
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.
Thanks for the lovely comments Michelle! I am so glad these could bring you and your family a sense of home!
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!
Josh thanks for sharing! Your Italian style Runzas have my mouth watering… they sound delicious!
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.
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.
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.
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.
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.
Michelle, thanks for the review! It’s one of my family’s favorites as well.
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!
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!
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!
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!
What brand of seasoned salt do you use?
Karen, any brand should work, but I am usually a Lawry’s girl.
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!
Angie thanks for leaving a review! So happy that these taste like the “real” thing 😉
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.
Bill, Thank you for the review and great tips!
Closest I’ve tried
Stefanie, thanks for the review! It is I think about as close as you can get to the “real thing”.
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!
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.
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!
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!
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 !
So glad that you and your family enjoyed making and eating! Thanks for the insight with the high altitude. Happy Holidays!
Quick question: if using the Rhoades bread dough rolls, do you use 1 or 2 rolls for each one?
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.
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! 😉
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…
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
Thanks Angie for taking the time to leave a comment. So glad your family loved them. Taste is way more important then looks! 😉
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!
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!
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.
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!
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-
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!
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!
Katie I’m so glad you enjoyed them. Isn’t the dough great?
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.
Chris thanks so much for the review! I’m so glad you all enjoyed them.
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.
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.
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?
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!
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!
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”!
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.
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.
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!
Yeah… Huskers Unite! Go Big Red!
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! 🙂
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.
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!
Awesome to hear! And yes a great way to use up extra cabbage.
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!
Thanks for the review Daryl. So glad you enjoyed them.
I am wondering if anyone has tried this with fry bread? Would it work?
I love fry bread! Not sure it would be a “traditional” Runza, but still sounds delicious.
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!!!
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! 🙂
These were fabulous. My hubby said the bread was just like eating the real deal.
Thanks Natalie! I agree… it is as close as you can get to the original Runza we all know and love.
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…
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!
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?
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.
Is the yeast in the recipe instant or regular? Planning on making these as soon as possible!
Deana, it is instant yeast used for the bread dough.
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.
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!
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!
While I have not done this before, I don’t see any reason why it shouldn’t work. Let me know how it goes.
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.
Sounds delicious!
Born and raised in Nebraska. This recipe is better than the restaurant! The best runza I have ever made! Thank you for sharing.
I always love when these meet a Nebraska natives approval!
Do you by chance have the calorie count on these dangerously delicious Runzas. The best we’ve ever made. Thank you!
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.
Dangerously delicious & so far the best we’ve ever made. Thank you!
Thank you for the kind review. It is one of my favorites too!
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.
Temperature Tuesday is the best!
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.
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.
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!
I love being able to bring a little sense of home to all those who are from NE!
Can you use red cabbage for this recipe?
While it’s not ‘traditional’, I think red cabbage tastes just like green and will be just as delicious in these Runzas.
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.
Glad this recipe could help out with the pregnancy cravings!
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!
Runza- uniting Ex-Nebraskans around the world one beef filled dough pocket at a time 😉
Absolutely delicious and I thank you for the very easy to follow recipe!! Truly a taste of home
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.
Runzas! So many memories! Researching my heritage, German-Latvian, I learned about bierocks. When sharing that with a friend from Lincoln, Nebraska, she chuckled and told me I needed to visit her family and the local Runza cafe. I had a delightful visit and loved the runzas! Feeling nostalgic during the new year’s celebrations (2023), I needed to touch base with my roots. I came across your recipe and made a batch. Warmed the cockles of my heart! Everyone I shared them with wanted more than one. Thank you for sharing your heritage and touching mine.
I never would have imagined when I first posted this recipe all those years ago, how many people it would touch by bringing back a sense of home, heritage, or just beautiful memories! It is incredibly special to read how it connects with people near and far.
I’m a Huskerwegian in Minnesota. Being 400 miles away from Runzas has been hard. I’ve tried Rnza casseroles, making Runzas using crescent roll dough, but nothing ever tasted like the “real deal” Runzas…until this recipe!! Not only did these taste like I was back in Lincoln, but my kids actually ate, and LIKED them!! I used my stand mixer for the dough-made it super easy!
I tweaked the seasoning of the meat/cabbage mixture using Penzey’s Bavarian Seasoning. I also added about 1/4 cup of beef broth to help cook down the cabbage. I can’t thank you enough for this fantastic recipe!!
Yeah! I’m happy that you found the ‘real deal’ out here in the world wide web! And even more so- your kids liked them! Haha! That’s the real victory.
Having been raised in Lincoln Nebraska I grew up with Runzas. After they went big time they seem to have lost the idea of how to make the dough . I amin Iowa and nearest huts are 20 miles away. They just dont seem as good as home made any more. My youngest son ( 43 ) loved the Italian runza which they dont make anymore, what would you do to make them ?
I forgot about the Italian Runza! They were so good. Maybe I’ll have to try my hand at making them and put the recipe up here.
Looks delicious! I want to make these for my potluck at work, but I am not sure how to store them. Would you recommend making them the night before, putting them in the fridge, and warming them up for the potluck? or maybe baking them in the morning and wrapping them in foil to keep them warm?
or another idea? let me know! 🙂
Fresh is always best- If you have an oven at work that can be used… I’d make them all the way up until baking (can be made the night before) and then bake right before the potluck.
The dough is the best I’ve had! I’m so glad I opted to make the dough rather than use Rhodes dough. It makes all the difference. We use ground Turkey instead of beef. Cooked that up, added green bell peppers, onion, garlic, and oregano, topped with shredded mozzarella. Homemade marinara sauce on the side. We wanted to eat all we made! Thank you Chanda!
I’m so glad you made the dough too! It really is what makes this recipe as close to the ‘real thing’ as you can get. And your version sounds perfect for their famous ‘Italian Runza’! Yum!