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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.
With Johnsonville Italian Sausage.
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
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Reviewed on May. 18, 2013 by sharaburn
I did cut the sugar down to 1/4 cup, but loved these, I cant wait to make again. the dough is so easy to work with, and just so so so good.
Reviewed on Apr. 20, 2013 by ChefsDelight
I first found this Taste of Home recipe on another site with 5 stars and many reviews. That was several years ago, and my family has thoroughly enjoyed it ever since. In fact, I find it even better than the runzas I can purchase in the restaurant. The bread by itself is amazingly good, and the base recipe for the filling is also good enough for 5 stars.However, I do make some changes to suit my family that we think make it even better. We like the Swiss Mushroom Runzas sold in the restaurant, so I add fresh mushroom to the skillet while browning the meat and onion. I often use a little extra hamburger too, since we like them meaty. I usually double the salt and pepper and add a little garlic powder to give it more kick. And, I add a half can of cream of mushroom soup to help it hold together. I make my dough in the bread machine. When it comes out, I divide it in half and keep dividing until I have 16 balls. Yes, it will make that many! I wanted smaller portions for my kids, and these are still good sized. I roll out each one into a circle in a bit of flour, add a slice of Swiss cheese, and a full 1/3 cup of filling. (I've found that the slice of cheese works better than shredded. It not only helps keep the top smooth, but it also adds some insulation to keep the hot filling from "melting" and tearing the dough. I'd let the filling cool first if you don't use cheese.) Then, I just pull up the sides around the filling, turn it over, lay it on my pan and bake. Delicious! I've also froze these and had good results.
I first found this Taste of Home recipe on another site with 5 stars and many reviews. That was several years ago, and my family has thoroughly enjoyed it ever since. In fact, I find it even better than the runzas I can purchase in the restaurant. The bread by itself is amazingly good, and the base recipe for the filling is also good enough for 5 stars.
However, I do make some changes to suit my family that we think make it even better. We like the Swiss Mushroom Runzas sold in the restaurant, so I add fresh mushroom to the skillet while browning the meat and onion. I often use a little extra hamburger too, since we like them meaty. I usually double the salt and pepper and add a little garlic powder to give it more kick. And, I add a half can of cream of mushroom soup to help it hold together. I make my dough in the bread machine. When it comes out, I divide it in half and keep dividing until I have 16 balls. Yes, it will make that many! I wanted smaller portions for my kids, and these are still good sized. I roll out each one into a circle in a bit of flour, add a slice of Swiss cheese, and a full 1/3 cup of filling. (I've found that the slice of cheese works better than shredded. It not only helps keep the top smooth, but it also adds some insulation to keep the hot filling from "melting" and tearing the dough. I'd let the filling cool first if you don't use cheese.) Then, I just pull up the sides around the filling, turn it over, lay it on my pan and bake. Delicious! I've also froze these and had good results.
Reviewed on Dec. 02, 2012 by Zhena
The Runza allergen information states there are no eggs in the Original Runza. I haven't used this recipe for that reason.
The Runza allergen information states there are no eggs in the Original Runza.
Reviewed on Jun. 14, 2012 by jayeltee
This is delicious! Try adding 1-2 cups of grated cheddar cheese. Rolled the dough into circles and folded in half.
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!
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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