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Let me tell you a little story. Back in the ’80s, on a road trip through Nebraska with two hungry kids in the back seat and my husband trying to read a paper map upside-down, we stumbled across this charming little diner off Highway 6. The sign out front read “Homemade Runzas Today!” We had no idea what a Runza was — but honey, once that flaky, golden pastry hit my lips and I tasted that warm, peppery beef and cabbage filling? I was sold.
Runzas are like a warm hug from the Midwest. If a pot pie and a stuffed bun had a baby, it would be this little bundle of comfort. And once you learn how easy it is to make these from scratch, you’ll want to keep a stash in your freezer for cozy nights, lunchboxes, or unexpected company.
Why You’ll Love This Recipe
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Cozy & Hearty – Like biting into a warm winter sweater.
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Family-Friendly – Even picky eaters warm up to it. Fast.
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Make-Ahead Magic – Perfect for freezing and reheating later.
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Endlessly Adaptable – Classic? Cheesy? Spicy? You do you.
Let’s Talk Ingredients (and a Few Swaps)
Here’s what you’ll need to make traditional Nebraska Runzas — and a few shortcuts if you’re in a pinch:
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All-Purpose Flour: Nothing fancy, just good ol’ white flour.
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Active Dry Yeast: That little packet of magic.
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Milk & Water: Warm, not hot — think baby-bottle temp.
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Butter: Unsalted for control freaks like me. But salted works in a pinch.
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Eggs: These bind your dough and give richness.
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Ground Beef: Classic. Want leaner? Go for 90/10 or try ground turkey.
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Onion & Cabbage: These give the filling its signature flavor.
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Worcestershire Sauce: A splash goes a long way.
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Salt & Pepper: Don’t be shy — that cabbage needs seasoning.
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Oil: Just a touch for browning your beef.
How to Make Runzas at Home (It’s Easier Than You Think)
Alright, roll up those sleeves — this is the kind of baking that feels like therapy.
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Mix the Dry Stuff First
In a big mixing bowl, toss together 1½ cups of flour, sugar, yeast, and salt. This dry mix gives your dough a proper base. -
Warm the Liquids
Heat your milk, water, and butter in a small saucepan until just warm (around 120–130°F if you’ve got a thermometer; otherwise, it should feel like a warm bath, not a hot tub). -
Combine and Beat
Pour the warm mixture into the dry ingredients. Beat it up until it’s nice and smooth — no lumps, no worries. -
Add the Eggs and More Flour
Toss in your eggs and start adding the rest of the flour, little by little, until a soft dough forms. If it’s sticky, keep going. You’ll know when it feels right. -
Knead Like You Mean It
Knead that dough on a floured countertop for 6–8 minutes until smooth and stretchy. It’s like giving your stress to the dough. -
Let It Rise
Pop the dough into a greased bowl, cover it with a dish towel, and let it rise in a warm spot until doubled. That’s usually about an hour. Go make a cup of tea. -
Make the Filling
While your dough naps, heat the oil in a big skillet. Brown your beef with chopped onions, then stir in the cabbage, Worcestershire, salt, and pepper. Cook until tender and then let it cool — nobody likes soggy buns. -
Time to Shape
Punch that dough down gently (yes, it’s satisfying). Divide it into 8 balls. Roll each into a 6-inch circle — not too thin or it’ll tear. -
Stuff and Seal
Add about ⅓ cup of filling in the center, fold the dough over like a taco, and pinch the edges shut like a purse. Flip it seam-side down onto a greased baking sheet. -
Let ’Em Rest Again
Cover those little beauties and let them rise for another 20 minutes. This helps with fluffiness. -
Bake Until Golden
Into a 375°F oven they go for about 20–25 minutes. You’re looking for golden brown, not pale and sad. -
Butter on Top
Straight out of the oven, brush them with a little melted butter. It’s not optional, okay?
Fun Twists to Try
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Cheesy Runzas: Toss in shredded cheddar before sealing.
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Spicy Kick: Add jalapeños or a few red pepper flakes.
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Meatless Monday: Use mushrooms or lentils for a hearty veg version.
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Breakfast Runzas: Scrambled eggs, sausage, and a little cheese — thank me later.
Storage & Reheating Tips
These freeze beautifully. Wrap cooled runzas individually in foil or plastic wrap and toss them in a freezer bag. When you’re ready, reheat in a 350°F oven for 20 minutes or until hot inside — no need to thaw first. Microwave? Sure, but the crust won’t be as crisp.
They’ll keep in the fridge for 3–4 days and in the freezer for up to 3 months (if you don’t eat them all before then).
From My Kitchen to Yours
If you’ve never had a Runza before, I hope this recipe brings you as much comfort and joy as it did to me that day on the Nebraska roadside — and every time I make them since. Whether you’re sharing them with neighbors, sneaking one as a late-night snack, or sending some off in a lunchbox, these little pockets of goodness are pure Midwest love.
Have questions? Want to share your own family twist on Runzas? Leave a comment — I read every single one. And if you try this recipe, tag me on Instagram so I can see your beautiful creations!
Warm hugs and full bellies,
Nebraska Runzas
Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 teaspoon salt
- 3/4 cup milk warmed to 120-130°F
- 1/2 cup water warmed to 120-130°F
- 1/4 cup unsalted butter
- 2 large eggs
- 1 pound ground beef
- 1 small onion chopped
- 2 cups shredded cabbage
- salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon vegetable oil
Instructions
- In a large bowl, combine 1 1/2 cups of flour, sugar, yeast, and salt.
- In a small saucepan, heat milk, water, and butter until warm (120-130°F).
- Add the warm liquid to the flour mixture and beat until smooth.
- Add eggs and remaining flour to form a soft dough.
- Knead dough on a floured surface 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.
- In a large skillet, heat oil over medium heat. Add ground beef and onion, cooking until beef is no longer pink.
- Stir in cabbage, salt, pepper, and Worcestershire sauce. Cook until cabbage is tender. Remove from heat and let cool.
- Punch down dough and divide into 8 equal pieces. Roll each into a 6-inch circle.
- Place about 1/3 cup of the beef mixture in the center. Fold dough over filling and pinch edges to seal.
- Place runzas seam-side down on a greased baking sheet. Cover and let rise 20 minutes.
- Preheat oven to 375°F. Bake for 20–25 minutes or until golden brown.
- Remove from oven and brush with melted butter. Serve warm.
Notes
Nutrition