Homemade Runzas Recipes

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HOMEMADE RUNZAS



Homemade Runzas image

Make Nebraska's famous Runza Sandwich at home! A bread dough pocket, filled with cabbage, onion, and seasoned ground beef, baked until golden brown. This recipe makes one dozen sandwiches but is easily cut in half. OR you can make them and freeze them!

Provided by Michaela Kenkel

Categories     Sandwiches

Time 4h

Number Of Ingredients 6

1 1/2 pounds of lean ground beef
1 small head of cabbage, shredded (about 4 cups)
1 small onion, diced (about 1/2 cup)
24 Frozen Bread Dough Dinner Rolls
salt and pepper
melted butter

Steps:

  • Place frozen dinner roll dough on a sheet pan and rise according to package instructions. It will use 2 rolls for each sandwich.
  • While dough rises, begin browning your ground beef and onion in a large skillet. When the meat is about halfway done, add in the shredded cabbage and cover with a lid. Cook until meat and cabbage are done. Drain off any excess grease or liquid. Set aside.
  • When rolls have risen completely, lightly flour your surface. Remove two rolls and form a ball. Roll the ball out into a rectangle approximately 5"x7".
  • Place approximately 1/3 cup of the filling in the center of the dough and spread out from top to bottom.
  • Fold the bottom up and the top of the dough down and press to seal. Fold the left side over, pinching to seal. Then do the right side, gently stretching to cover the left. Pinch closed.
  • Place each sandwich on a greased cookie sheet, seam side down.
  • Let rise again for another 30-45 minutes.
  • Preheat oven to 375 degrees F.
  • Brush the tops with melted butter.
  • Bake in a preheated oven for 30 minutes, or until bread dough is golden brown.
  • Serve hot.

Nutrition Facts : Calories 530 calories, Carbohydrate 67g grams carbohydrates, Cholesterol 40g milligrams cholesterol, Fat 20 g grams fat, Fiber 4g grams fiber, Protein 20g grams protein, SaturatedFat 6g grams saturated fat, ServingSize 1 sandwich, Sodium 1370g milligrams sodium, Sugar 10g grams sugar, TransFat 3g grams trans fat, UnsaturatedFat 0 grams unsaturated fat

NEBRASKA'S HOMEMADE RUNZA



Nebraska's Homemade Runza image

Provided by My Farmhouse Table

Categories     Main Course

Time 50m

Number Of Ingredients 13

4 1/2 cups All-Purpose Flour
1/4 cup Sugar
2 pkgs (1/4 oz) Yeast
1 tsp Salt
3/4 cup Milk
1/2 cup Water
1/2 cup Butter
2 Eggs
2 lbs Ground Beef
1 Small Onion, diced
4 cups Cabbage, chopped
2 tsp Seasoned Salt
1 tsp Pepper

Steps:

  • Start by placing 1 1/2 cups flour, sugar, yeast, and salt into a large mixing bowl.
  • Either in a small saucepan over medium heat or a microwave safe bowl, heat the milk, water, and butter to 120-130 degrees F.
  • Pour heated wet ingredients into flour mixture. Stir slightly before adding beaten eggs.
  • Continue by adding the remaining flour, one cup at a time, until when kneaded the dough comes together and is smooth and elastic.
  • Place dough in a greased bowl, cover and let rise in a warm place for about 1 hour.
  • While dough is rising, cook beef and onion over medium-high heat until meat is no longer pink. Drain.
  • Stir in the chopped cabbage, seasoned salt, and pepper. Stir gently until cabbage is cooked and filling combined.
  • Punch dough down, and divide into 12 equal portions.
  • Working with one piece of dough, roll into a rectangle (approx 6 inches x 8 inches in size).
  • Place a heaping 1/2 cup of filling into the center of each dough piece.
  • Fold dough over filling. Seal and tuck edges.
  • Place onto a greased baking sheet (edges can touch).
  • Bake at 350 degrees F for 18-20 minutes or until golden brown.

RUNZAS (BIEROCKS)



Runzas (Bierocks) image

My mother-in-law introduced me to this and it kinda stuck. I am from Iowa, now in Kentucky, and the only way I can get this is by making it at home.

Provided by Krista Tank

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 1h20m

Yield 9

Number Of Ingredients 6

1 (3 pound) package frozen white bread dough
1 ½ pounds ground beef
1 medium head cabbage, shredded
1 pound shredded mozzarella cheese
salt and pepper to taste
vegetable oil

Steps:

  • Thaw out frozen bread dough; cut each roll into 3 pieces and set aside. Brown beef and cabbage in a large skillet, seasoning with salt and pepper to taste.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll out bread dough and cut into squares. Place a spoonful of the beef/cabbage mixture onto the center of each dough square. Sprinkle cheese on top, fold over and pinch sides to seal. Rub a bit of oil on the outside of each pastry.
  • Place in a 9x13 inch baking dish and bake in the preheated oven for 45 to 60 minutes, or until golden brown.

Nutrition Facts : Calories 750.2 calories, Carbohydrate 79.9 g, Cholesterol 78.8 mg, Fat 27.5 g, Fiber 8.6 g, Protein 41.2 g, SaturatedFat 10 g, Sodium 1221.7 mg, Sugar 9.9 g

NEBRASKAN RUNZAS



Nebraskan Runzas image

Provided by Amy Thielen

Categories     main-dish

Time 2h

Yield 8 large runzas

Number Of Ingredients 17

For the dough:
1 1/4-ounce packetactive dry yeast
3 tablespoons sugar, plus a pinch
4 large eggs
3 3/4 cups bread flour,plus more for the counter
12 tablespoons (1 1/2 sticks) salted butter, softened, plus more for the bowl
2 teaspoons fine sea salt
For the filling:
1 pound 85 to 90 percent lean ground beef
Fine sea salt and freshly ground black pepper
3 tablespoons salted butter
1 large Vidalia onion, diced
3 cloves garlic, minced
2 teaspoons minced fresh thyme (or 1 1/2 teaspoons dried)
1 teaspoon minced fresh rosemary (or 1 1/2 teaspoons dried)
1 tablespoon canola oil, plus more for the baking sheets
8 ounces baby spinach

Steps:

  • Make the dough: Combine 3/4 cup warm water (approximately 110 degrees F),the yeast and a pinch of sugar in a large mixing bowl and let sit until foamy, about 10 minutes.
  • Add 3 eggs and whisk to combine. Add half of the bread flour and beat with a wooden spoon until good and thready, about 3 minutes. Add the butter, the remaining 3 tablespoons sugar, the remaining flour and the salt and mix well. The dough will be a little sticky. Let rest 15 minutes.
  • Knead the dough to develop the gluten until it feels tight and smooth, about 5 minutes. Transfer the dough to a lightly buttered bowl, cover and let it rise for 1 hour at room temperature. Then chill in the refrigerator,1 to 2 hours or overnight.
  • Remove the dough from the refrigerator and divide it into 8 even portions. Roll each one into a ball and leave on the counter, covered loosely, to warm up, about 30 minutes.
  • Meanwhile, make the filling: Heat a large skillet over medium-high heat. Add the beef, season with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the beef, until lightly browned, about 5 minutes. Use a slotted spoon to transfer it to a bowl.
  • Drain and discard all but a film of the fat from the skillet. Add the butter; when it has melted, add the onion. Cook over medium heat, stirring occasionally, until light golden brown, about 15 minutes. Add the garlic, thyme and rosemary and cook 3 minutes. Add the mixture to the bowl containing the beef.
  • Without cleaning the skillet, add 1 tablespoon canola oil. Saute the spinach over high heat until wilted and the excess liquid has evaporated, about 1 minute. Chop the spinach, then add it to the beef mixture and set aside to cool.
  • Roll out the dough: Flatten a dough ball on a heavily floured surface and roll out into a 3-by-5-inch rectangle. Then make wrapping flaps from the four corners of the rectangle by rolling out each corner thinly so you have a thick rectangle with four thinner triangular wings at the corners.
  • Fill the runzas: Spoon 1/2 cup of the beef filling into the center of the dough rectangle and wrap the flaps over it, pinching to close. Flip the bundle over in your hands, gently forming the runza into a fat football shape. Set the runza seam-side down on an oiled baking sheet. Repeat with the remaining filling and dough balls, arranging them on 2 oiled baking sheets. Let the runzas rise about an inch, uncovered, about 45 minutes. Meanwhile, preheat the oven to 375 degrees F.
  • Whisk the remaining egg and 2 tablespoons water to make an egg wash and brush it thinly over the tops of the runzas. Bake until golden brown, 25 minutes. Serve hot.

RUNZAS



Runzas image

A white roll stuffed with cabbage, beef and onions.

Provided by klinnea

Categories     Appetizers and Snacks     Pastries

Time 1h50m

Yield 16

Number Of Ingredients 12

4 cups ground beef
1 onion, chopped
4 cups shredded cabbage
1 teaspoon salt, or to taste
2 cups warm water (100 to 110 degrees F/40 to 45 degrees C)
⅓ cup butter, melted
⅔ cup instant dry milk powder
¼ cup white sugar
1 ½ teaspoons salt
1 teaspoon active dry yeast
1 egg, beaten
4 cups all-purpose flour

Steps:

  • Heat a large skillet over medium-high heat; cook and stir ground beef and onion until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in cabbage and season with 1 teaspoon salt. Continue to cook and stir until cabbage is tender, about 20 more minutes. Set mixture aside to cool.
  • Mix warm water and butter in a large bowl. Combine dry milk powder, sugar, 1 1/2 teaspoons salt, and yeast in another bowl; stir into butter mixture. Add egg and gradually stir in flour, 1/2 cup at a time, until dough is smooth.
  • Roll dough out to 1/4-inch thick on a lightly floured surface; cut into 4-inch squares. Scoop beef mixture into each dough square. Bring corners of a dough square together at the top and pinch corners together to seal. Place on a baking sheet, seam side down. Repeat with remaining beef mixture and dough. Cover rolls with a damp cloth and allow to rise for 20 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake in preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 31.3 g, Cholesterol 41 mg, Fat 8 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 4 g, Sodium 444 mg, Sugar 6.7 g

SAVORY RUNZAS



Savory Runzas image

Similar and so much like the original runzas. The prep time is long, but well worth the wait. You may add a slice of your favorite cheese if you want to.

Provided by Khadija Danielle Provencher

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 2h

Yield 6

Number Of Ingredients 14

4 ½ cups all-purpose flour, divided
½ cup white sugar
2 packages active dry yeast
1 teaspoon salt
¾ cup milk
½ cup water
½ cup shortening
2 large eggs, at room temperature
½ pound ground beef
1 onion, chopped
2 tablespoons salted butter
2 cups chopped cabbage
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Place 1 3/4 cups flour into a bowl. Stir in sugar, yeast, and salt.
  • Combine milk, water, and shortening in a microwave-safe bowl. Heat on high until warm (120 to 130 degrees F/50 to 55 degrees C), 2 to 3 minutes.
  • Pour heated milk into the flour mixture. Add eggs and beat at low speed for 30 seconds. Switch to high speed and beat for 3 minutes. Stir in the remaining flour. Knead until smooth, about 3 minutes. Cover the bowl with waxed paper and a towel; let rest for 20 minutes.
  • Cook ground beef and onion in a nonstick skillet over medium-high heat until beef is browned, 5 to 7 minutes.
  • At the same time, melt butter in a separate skillet over medium heat. Add cabbage and cook until wilted, about 5 minutes. Add cabbage to beef mixture with salt and pepper. Remove from the heat.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
  • Roll dough on a lightly floured surface until very thin. Cut into 6 squares or rectangles, whichever you prefer. Place 3 tablespoons beef filling in the center of each shape. Bring corners together, pinch edges to seal, and place right-side up onto the prepared baking sheet. Let rise until an indentation remains when lightly pressed with a finger, 40 to 60 minutes.
  • Bake in the preheated oven until dough is done and golden brown, about 20 minutes.

Nutrition Facts : Calories 731.1 calories, Carbohydrate 94.1 g, Cholesterol 97.8 mg, Fat 30.1 g, Fiber 4.1 g, Protein 20.5 g, SaturatedFat 10.1 g, Sodium 676 mg, Sugar 20.2 g

RUNZAS (FROM SCRATCH)



Runzas (From Scratch) image

If you are a German from Nebraska, you must have this recipe. There are lots of shortcuts, but here is the dough and filling from scratch. Making the dough from scratch is far better than the frozen dough shortcut, but it is time consuming. They also freeze well.

Provided by Ranelle

Categories     Meat

Time 4h20m

Yield 16 serving(s)

Number Of Ingredients 14

2 cups warm water
2 (7 1/4 g) packages active dry yeast
1/2 cup sugar
1 1/2 teaspoons salt
1 egg
1/4 cup butter, melted
6 1/2 cups flour
1 1/2 lbs hamburger
1/2 cup onion, chopped
3 cups cabbage, shredded
1/2 cup water
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 dash Tabasco sauce (optional)

Steps:

  • For the Dough:.
  • 1. Mix water, yeast, sugar ans salt. Stir until dissolved.
  • 2. Add egg and melted butter.
  • 3. Stir in flour.
  • 4. Put in refrigerator for four hours.
  • For the Filling:.
  • 1. Brown hamburger and onion. Drain off excess grease.
  • 2. Add cabbage, seasonings and water then simmer for 15-20 minutes.
  • 3. Let cool before filling Runzas.
  • For the Runzas:.
  • 1. Roll dough into an oblong shape and cut into 16 squares.
  • 2. Divide filling between the squares.
  • 3. Pull the four sides together and press to seal.
  • 4. Place on greased cookie sheet and bake 20 minutes at 350 degrees.

NEBRASKA RUNZAS



Nebraska Runzas image

I was born and raised in NE. All the Runzas I have ever tasted use sauerkraut. So here it is my NE Runza recipe.

Provided by hrlyhny

Categories     Meat

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb ground beef
1 cup chopped onion
1 cup sauerkraut
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon caraway seed
1 loaf frozen bread dough, thawed

Steps:

  • Brown hamburger and onion, drain and add kraut and caraway seed.
  • Cook about 5 minutes.
  • Remove from heat.
  • Divide dough into 8 parts.
  • Roll out each and fill Pinch dough together.
  • Place seam side down on lightly greased baking sheet.
  • Let raise 20 minutes.
  • Bake 15 mins at 350.
  • Brush with soften butter.

WOWLERS! (RUNZAS)



Wowlers! (Runzas) image

This is your basic cabbage roll filling, but instead of wrapping in a cabbage leaf, you wrap it up in homemade bread dough. They're great warm or cold. Makes a great substitute for ho-hum sandwiches! We like 'em with spicy mustard spread on top. The recipe was given to me by a neighbor, years ago. I double the recipe so I usually get about 2 dozen filled rolls. Note: if you don't want to fool with homemade dough, hot roll mix works great.

Provided by Laudee

Categories     Yeast Breads

Time 1h

Yield 24 rolls

Number Of Ingredients 12

3/4 cup hot water
1/2 cup canned milk (evaporated)
2 (1/4 ounce) packages yeast (dry)
1/4 cup salad oil
2 eggs (3, if recipe is doubled)
1 teaspoon salt
1 tablespoon granulated sugar (3, if recipe is doubled)
3 1/2 cups flour
1 1/2-2 lbs ground beef
1 head green cabbage
2 -3 whole onions
1/2 cup margarine

Steps:

  • Pour hot water in large bowl.
  • Add milk, yeast, and stir to dissolve.
  • Add oil, sugar, salt, and eggs.
  • Beat well.
  • Add 2 cups, or enough flour to make a soft dough.
  • Blend thoroughly.
  • Add rest of flour, in 1/2 cup increments, kneading well after each addition, until dough is elastic and easy to work with.
  • Place dough on floured surface, cover, and let rest 10 minutes.
  • Roll out, cut in 4 inch squares, and place a couple of tablespoons of filling in center of each square.
  • Fold and seal tightly around all edges.
  • (Filling recipe follows).
  • Place each filled square on greased cookie sheets, and bake in a 375 degree oven for about 15-20 minutes, or till a nice golden brown.
  • Remove from cookie sheet and set on cooling rack.
  • Filling: In large skillet, melt oleo some, then add meat, and brown and drain.
  • Shred cabbage, and add to meat.
  • Chop onions; add to cabbage/meat mixture.
  • Add salt and pepper, or seasonings of your choice.
  • Stir well.
  • Cover, and steam mixture about 20-30 minutes.
  • Cool down to where it's comfortable to handle and then spoon onto dough squares.

RUNZA



Runza image

Anyone from Nebraska should know this recipe. I got this particular one from the Minnesotans for Nebraska website. If you don't know what a Runza is, I suggest you either get on the next plane to Nebraska or make this recipe! Prep time differs on how you make your bread.

Provided by Jen Wiehl

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 loaves bread dough
1 lb hamburger
1/2 head of cabbage (chopped)
1/2 medium onion (chopped)
salt and pepper

Steps:

  • Thaw two loaves of frozen bread dough or make the equivalent amount using your favorite bread recipe.
  • While dough thaws, make the filling.
  • Brown the hamburger and drain, then return to pan.
  • Add cabbage and onion and cook down.
  • Salt and pepper to taste (1 tsp pepper recommended).
  • Let dough rise, then punch down and roll a portion to 1/4" thickness.
  • Cut into 4" x 8" pieces and add about 1/2 cup meat mixture to each.
  • Fold dough pieces over and seal the edges, then place seam-side-down on a greased cookie sheet.
  • Let rise 20-30 minutes, then bake in pre-heated 375 degree oven for 20 minutes or until brown.
  • Call Nebraska natives not in attendance and gloat (taunting not advised).

RUNZAS



Runzas image

These are tasty little pasties perfect for hand-held eating. Great to take along for a cool-weather picnic if you have a way to keep them warm, or just good comfort food on a chilly evening. I'm trying to figure out how best to freeze these for OAMC, so I can just pop one in the oven when I come home from school and have no energy to do anything. Any tips on that would be welcome. Additionally, I'm planning on using a homemade whole grain bread instead of the frozen storebought dough, but I don't have a recipe for that right now.

Provided by kitchengrrl

Categories     Savory Pies

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1 lb loaf frozen bread dough
1/2 lb lean ground beef
fresh ground black pepper, to taste
1/2 teaspoon salt
1 large minced garlic clove
1 cup grated cabbage
1/2 cup finely chopped onion
1/2 cup minced bell pepper
1 teaspoon Worcestershire sauce
1 teaspoon black mustard seeds
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
2 tablespoons butter

Steps:

  • Thaw dough and let rise until nearly doubled in size.
  • Preheat oven to 375°F
  • Brown beef in skillet; drain excess fat. Add cabbage, onion, garlic, Worcestershire sauce, salt, pepper and spices. Cook until cabbage and onion are tender, about 10 minutes. Set aside.
  • Roll dough into a 16x8-inch rectangle, approx 1/4-inch thick. Cut into 8 (4-inch) squares. Fill each square with 2 T of beef mixture.
  • To make pasties: Bring corners to center and pinch edges together. Place seam side down on ungreased baking sheet. Brush with softened butter. Let rest 10 minutes. Bake for 15 to 20 minutes or until golden brown.

RUNZAS



Runzas image

This recipe was given to me by my best friend's mother when I got married in an album full of family friendly recipes. My husband loves this and requests it often...which I find funny as he detests cabbage. It really is a nice comfort dish. If I have extra time I use Rhoads frozen bread dough for the wrap instead of bisquick. Sometimes I spice it up a bit by adding lots of black pepper and ground white pepper to the hamburger mixture. Lots of ways you can change this recipe. The photo is using Rhoads wheat bread dough and then glazed with egg white before baking...baked at 320 degrees for 25 minutes.

Provided by DogAndCatDoc

Categories     Meat

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 cups Bisquick
1/3 cup diced onion
1 (10 3/4 ounce) can cream of mushroom soup
2/3 cup milk
1 cup cabbage, chopped medium fine
1 lb hamburger, browned
1 teaspoon salt

Steps:

  • After hamburger has been browned, add in cabbage and onions.
  • Cook until veggies start to soften.
  • Drain.
  • Add in soup and salt, mix well.
  • Set aside.
  • Preheat oven to 400 degrees.
  • Combine Bisquick and milk to form a soft dough.
  • Turn onto floured surface and knead 10 times.
  • Roll into 16 X 8 inch rectangle and cut into 6-8 equal pieces.
  • Fill each piece of dough with hamburger mixture and fold in all sides to seal.
  • Pinch edges together well to ensure that it seals.
  • Place on greased cookie sheet.
  • Bake for 15 minutes or until dough is golden brown.
  • Serve with mushroom or country gravy spooned over the top.

Nutrition Facts : Calories 382.6, Fat 18.8, SaturatedFat 6.2, Cholesterol 55.3, Sodium 1291.7, Carbohydrate 31.6, Fiber 1.2, Sugar 6.2, Protein 20.8

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