Runza
Experience the warmth and comfort of homemade Runza, a beloved Midwest classic that combines flaky, golden bread with a hearty filling of seasoned ground beef, tender cabbage, and sweet onions. This traditional recipe starts with a soft, slightly sweet yeast dough that's easy to work with and bakes to perfection. The flavorful filling, cooked to savory perfection with a hint of garlic, is wrapped in the dough and sealed to create a deliciously portable meal. Perfect for family dinners, gatherings, or on-the-go lunches, these handheld pockets are as satisfying as they are versatile. Whether you're new to this Nebraska favorite or a longtime fan, this recipe delivers authentic Runza flavors straight from your kitchen.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.25 cups Granulated sugar
- 1 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 1 cups Warm milk (around 110°F)
- 0.25 cups Unsalted butter, melted
- 1 Large egg
- 1 pounds Ground beef
- 1 medium Yellow onion, finely chopped
- 2 cups Green cabbage, finely shredded
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 1 tablespoons Olive oil or vegetable oil
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, salt, and active dry yeast.
Add the warm milk, melted butter, and egg to the dry ingredients. Mix until a soft dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm area for 1 hour, or until it doubles in size.
Meanwhile, prepare the filling. Heat a large skillet over medium heat and add the olive oil.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon.
Add the chopped onion and shredded cabbage to the skillet. Cook for 5-7 minutes until the vegetables are softened.
Season the filling with salt, black pepper, and garlic powder. Stir well and remove from the heat. Let the filling cool to room temperature.
Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a ball and then flatten it into a circle about 6 inches in diameter.
Spoon about 1/3 cup of the filling into the center of each dough circle.
Fold the dough over the filling, pinching the edges together to seal completely. Place the filled Runzas seam-side down on a baking sheet lined with parchment paper.
Preheat the oven to 375°F (190°C). Let the filled Runzas rest for 15 minutes on the baking sheet.
Bake for 20-25 minutes, or until the Runzas are golden brown.
Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 428 mg | 19% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 9.0 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 285 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
