Ultimate Runza Recipe Guide

If you’re seeking a comforting, hearty dish that brings a touch of the Midwest to your kitchen, look no further than the Runza. Originating from Nebraska, this delicious stuffed bread has gained popularity across the United States. Whether you’re a seasoned cook or just starting your culinary journey, this guide will walk you through everything you need to know to create the perfect Runza at home.

Introduction to Runza

The Runza, also known as Bierock, is a delicious savory bread pocket that has been a staple in Nebraska for over a century. This stuffed bread is traditionally filled with a combination of ground beef, cabbage, onions, and seasonings, all encased in a soft, pillowy dough. However, modern variations include a wide array of fillings, from cheese to mushrooms, making it a versatile dish that can cater to various tastes.

A Brief History of Runza

The Runza has its roots in Eastern European cuisine, particularly in regions that are now part of Germany and Russia. German immigrants brought the recipe to the United States in the late 19th century, settling in Nebraska and other parts of the Midwest. The name “Runza” comes from the German word “Runse,” which refers to a kind of filled pastry.

In 1949, Sally Everett opened the first Runza restaurant in Lincoln, Nebraska, solidifying the dish’s place in American culinary culture. Since then, Runza has become a beloved fast-food item in Nebraska, with many restaurants and home kitchens perfecting their versions of this classic dish.

Ingredients for Traditional Runza

Making Runza at home requires a few key ingredients. The simplicity of these ingredients allows the flavors to shine, creating a comforting and satisfying meal. Below, I’ve broken down the essential components of a traditional Runza, along with some optional additions to enhance the flavor.

For the Dough:

• 4 cups all-purpose flour: Provides the structure and elasticity needed for a soft, yet sturdy, bread.
• 1 packet (2 1/4 teaspoons) active dry yeast: The leavening agent that helps the dough rise and gives it a fluffy texture.
• 1 cup warm water (110°F – 115°F): Activates the yeast and helps in forming the dough.
• 1/4 cup sugar: Feeds the yeast and adds a slight sweetness to the dough.
• 1/4 cup unsalted butter, melted: Adds richness and moisture to the dough.
• 1 large egg: Helps bind the ingredients and adds to the dough’s tenderness.
• 1 teaspoon salt: Enhances the flavor and controls the yeast activity.

For the Filling:

• 1 lb ground beef: A staple protein for the filling, providing a rich and hearty flavor.
• 2 cups cabbage, finely chopped: Adds a subtle crunch and sweetness to balance the savory beef.
• 1 medium onion, diced: Brings depth of flavor and a touch of sharpness to the filling.
• 1 teaspoon salt: Seasoning that enhances the overall flavor of the filling.
• 1/2 teaspoon black pepper: Adds a bit of heat and complexity.
• 1 teaspoon Worcestershire sauce (optional): Enhances the umami flavor of the filling.
• 1 teaspoon garlic powder (optional): Adds a subtle garlicky undertone.
• 1/2 cup shredded cheddar cheese (optional): For a cheesy twist on the traditional filling.

Optional Ingredients:

• Mushrooms: Sautéed mushrooms can add an earthy flavor and texture.
• Sauerkraut: For those who enjoy a tangy twist, sauerkraut pairs well with the beef and cabbage.
• Spices: Add spices like paprika or caraway seeds for additional flavor dimensions.

Sourcing Ingredients:

When it comes to making Runza, the quality of your ingredients can significantly impact the final dish. Here are some tips on sourcing the best ingredients:

• Ground Beef: Opt for grass-fed beef if possible. It has a richer flavor and is typically lower in fat. You can also mix ground beef with ground pork for a different flavor profile.
• Cabbage: Fresh, firm cabbage is key. Look for a cabbage that feels heavy for its size and has crisp, vibrant leaves.
• Flour: Use unbleached all-purpose flour for a more natural flavor. You can also experiment with whole wheat flour for a nuttier taste.
• Cheese: If adding cheese, choose a sharp cheddar for a pronounced flavor. You can also mix in other cheeses like mozzarella or Swiss for variety.

Step-by-Step Guide to Making Runza

Step 1: Preparing the Dough

The dough is the foundation of a good Runza. Here’s how to make it:

1. Activate the Yeast: In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy. This step is crucial as it indicates that the yeast is active and ready to work.
2. Mix the Dough: Add the melted butter, egg, and salt to the yeast mixture. Gradually add the flour, one cup at a time, stirring until the dough starts to come together.
3. Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky. If it’s too sticky, add a little more flour.
4. Let the Dough Rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size. This step allows the yeast to ferment, developing the dough’s flavor and texture.

Step 2: Preparing the Filling

While the dough is rising, you can prepare the filling:

1. Cook the Ground Beef: In a large skillet, cook the ground beef over medium heat until it’s browned and fully cooked. Break up the meat with a spatula as it cooks to ensure even browning.
2. Add Onions and Cabbage: Once the beef is browned, add the diced onions and chopped cabbage. Cook for another 5-7 minutes until the onions are translucent and the cabbage has softened.
3. Season the Filling: Stir in the salt, pepper, Worcestershire sauce, and garlic powder (if using). Mix well and cook for an additional 2-3 minutes to allow the flavors to meld together.
4. Optional Additions: At this stage, you can add any optional ingredients like mushrooms or cheese. Stir until everything is well combined.
5. Let the Filling Cool: Remove the filling from the heat and let it cool slightly. This makes it easier to handle when filling the dough.

Step 3: Assembling the Runza

Now that your dough has risen and the filling is ready, it’s time to assemble the Runza:

1. Divide the Dough: Punch down the risen dough to release any air bubbles. Divide the dough into 12 equal portions for medium-sized Runzas, or 8 portions for larger ones.
2. Roll Out the Dough: On a lightly floured surface, roll each portion of dough into a rectangle, about 1/4 inch thick. The size should be roughly 6×8 inches.
3. Add the Filling: Spoon a generous amount of the filling onto the center of each dough rectangle. Be careful not to overfill, as this can make it difficult to seal the Runza.
4. Seal the Runza: Fold the dough over the filling, bringing the edges together. Pinch the edges tightly to seal, then tuck the ends under the Runza. Place each Runza seam-side down on a baking sheet lined with parchment paper.
5. Optional Egg Wash: For a golden, shiny finish, you can brush the top of each Runza with an egg wash made from 1 beaten egg and 1 tablespoon of water.

Step 4: Baking the Runza

1. Preheat the Oven: Preheat your oven to 375°F (190°C) while the assembled Runzas rest for 10-15 minutes. This short rest period allows the dough to rise slightly before baking, ensuring a light and fluffy texture.
2. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the Runzas are golden brown.
3. Cool: Once baked, remove the Runzas from the oven and let them cool slightly on a wire rack before serving. This cooling time allows the filling to set, making them easier to eat.

Tips for Perfect Runza

• Preventing Soggy Bottoms: To avoid a soggy dough, ensure that the filling is not too wet. You can do this by cooking off excess liquid from the beef and cabbage mixture before filling the dough.
• Proper Sealing: Make sure the edges of the dough are sealed tightly to prevent the filling from leaking out during baking. Pinching the edges firmly and then folding them under can help achieve a secure seal.
• Even Cooking: Rotate the baking sheet halfway through the baking time to ensure that all the Runzas cook evenly. If your oven has hot spots, this step is especially important.
• Freezing Runza: Runza freezes exceptionally well. After baking, let them cool completely, then wrap each Runza individually in plastic wrap or foil. Place them in a freezer-safe bag, and they can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a 350°F oven for 10-15 minutes.

Variations of Runza

While the traditional beef and cabbage filling is a classic, there are countless variations you can explore to keep things exciting:

1. Cheesy Chicken Runza

Swap the ground beef for shredded chicken and mix it with cheddar cheese, sautéed onions, and a bit of barbecue sauce for a flavorful twist.

2. Vegetarian Runza

For a meatless option, try a filling of sautéed mushrooms, spinach, onions, and feta cheese. You can also add chickpeas for added protein.

3. Pizza Runza

Combine ground sausage, pepperoni, mozzarella cheese, and marinara sauce for a pizza-inspired Runza. This variation is especially popular with kids.

4. Breakfast Runza

Start your day with a breakfast Runza filled with scrambled eggs, bacon or sausage, and cheese. This version is perfect for a grab-and-go morning meal.

5. Reuben Runza

Inspired by the classic Reuben sandwich, fill your Runza with corned beef, Swiss cheese, sauerkraut, and a dollop of Thousand Island dressing. This version offers a tangy, savory flavor profile.

6. Southwest Runza

For a bit of spice, fill your Runza with seasoned ground beef, black beans, corn, and shredded pepper jack cheese. Serve with a side of salsa or guacamole.

Nutritional Insights

While Runza is a hearty dish, there are ways to adjust the recipe to suit various dietary preferences and health goals:

Caloric Breakdown

A traditional beef and cabbage Runza contains approximately 350-400 calories per serving, depending on the size. This includes the dough, beef, and vegetables.

Protein Content

The ground beef provides a substantial amount of protein, about 15-20 grams per serving. If you’re looking to increase the protein content, consider using leaner cuts of beef or adding beans or legumes to the filling.

Reducing Fat

To reduce the fat content, you can use ground turkey instead of beef or opt for a 90% lean ground beef. Additionally, limiting or omitting cheese can further decrease the fat content.

Increasing Fiber

For added fiber, use whole wheat flour for the dough. Whole wheat flour adds a slightly nutty flavor and increases the fiber content, making the Runza more filling and nutritious.

Low-Carb Option

For those on a low-carb diet, you can experiment with using a cauliflower-based dough or simply enjoy the filling on its own, perhaps with a side of roasted vegetables.

Frequently Asked Questions

1. Can I make Runza ahead of time?

Yes, Runza can be made ahead of time and stored in the refrigerator or freezer. If refrigerating, store the unbaked Runza for up to 24 hours. When ready to bake, let them sit at room temperature for 15 minutes before baking as directed. For freezing, follow the instructions provided in the tips section.

2. Can I use a bread machine to make the dough?

Absolutely! If you prefer the convenience of a bread machine, you can use it to mix and knead the dough. Simply add the ingredients to the bread machine in the order recommended by the manufacturer and select the dough cycle. Once the cycle is complete, proceed with the recipe as instructed.

3. What is the best way to reheat leftover Runza?

The best way to reheat a Runza is in the oven. Preheat your oven to 350°F, wrap the Runza in foil to prevent it from drying out, and bake for about 15 minutes, or until heated through. Microwaving is also an option, though the bread may become a bit chewy.

4. Can I make a gluten-free Runza?

Yes, you can make a gluten-free Runza by using a gluten-free flour blend in place of the all-purpose flour. Be sure to choose a blend that is suitable for yeast doughs. Additionally, you may need to adjust the amount of liquid or use xanthan gum to achieve the right dough consistency.

5. What side dishes pair well with Runza?

Runza pairs well with a variety of side dishes. For a traditional meal, serve it with a side of potato salad or coleslaw. A green salad or roasted vegetables can add a lighter, fresher element to the meal. If you’re going for a comfort food experience, consider serving Runza with mashed potatoes or mac and cheese.

Conclusion

Runza is more than just a dish; it’s a comforting, satisfying meal that has stood the test of time. Whether you’re making it for a family dinner, a gathering with friends, or simply to satisfy a craving, this guide provides all the information you need to create the perfect Runza. From its rich history to the step-by-step instructions and creative variations, you now have the tools to make this Midwestern favorite in your own kitchen. Enjoy the process, and most importantly, enjoy the delicious results!