Runza Recipe

Runza RecipePhoto by: Taste of Home Runza Recipe Rating 5

When I moved to the Midwest in 1966, I discovered many ethnic foods that I had never heard of before. One of my friends introduced me to runza, and it quickly became a popular dish with my family.

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Runza Recipe
  • Prep: 35 min. + rising Bake: 20 min.
  • Yield: 12 Servings
35 20 55

Ingredients

  • 4-1/2 cups all-purpose flour, divided
  • 1/2 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup water
  • 1/2 cup shortening
  • 2 eggs
  • FILLING:
  • 1 pound lean ground beef (90% lean)
  • 2 small onions, chopped
  • 4 cups chopped cabbage
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • Place 1-3/4 cups flour, sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, about 6-8 minutes.
  • Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cabbage, salt and pepper; cook until cabbage is wilted.
  • Punch dough down; roll into twelve 6-in. squares. Top each square with 1/3 cup meat mixture. Fold into triangles. Pinch edges tightly to seal and place on greased baking sheets. Bake at 350° for 20 minutes or until golden brown. Serve hot. Yield: 12 servings.

Nutritional Facts 1 serving (1 each) equals 368 calories, 13 g fat (4 g saturated fat), 56 mg cholesterol, 443 mg sodium, 48 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Runza in Country June/July 1992, p51

Taste of Home

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Reviews for Runza (4)

Runza Recipe

Runza

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Reviewed on Dec. 20, 2011 by adkinad

This recipe was excellent! I will definately make these again. The bread was perfect! The taste was great and the dough was really easy to work with. I did add a little more flour when needed while kneading to keep the dough from sticking to my counter and hands and I used half a medium onion instead of two small ones. I would recommend, instead of folding the dough into triangles, fold them into a rectangle form instead, like a hot pocket. (I did try both) The meat mixture fills the pocket better and they fit better on the baking sheet. Awesome recipe!!


Reviewed on Jan. 30, 2010 by Isolda

I've made these meat pies many times--sometimes just as the recipe states and other times I have added various chopped vegetables to the filling. I like a versatile recipe!


Reviewed on Oct. 27, 2009 by nancy romero

I added a minced seeded jalapeno and two cloves of garlic to the meat when browning.I also used red as well as black pepper when seasoning. Very good, different from the version I make but quite nice!


Reviewed on Oct. 27, 2009 by nancy romero

I added a minced seeded jajapaeno and two cloves of garlic to the meat when browning.I also used red(cayanne) as well as black pepper when seasoning.

 
 
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