Runzas Nebraska Fast Food It's Runzatastic!

I grew up in Nebraska, and Runzas were a school night staple in many homes. I think they have a Germanic background, and since we are Irish, and Scandinavian I only got to have this hand held delicacy when I ate with friends.

Much later Runza Fast Food Restaurants started opening in Nebraska and surrounding states.

There are several recipes around but this is one from a church cook book from 1972. I believe it is very close to what is served in the restaurants (all though it's been many years since I've tasted one in Nebraska)

I made my own dough. It is soft, and slightly sweet, but you could use frozen/refrigerated bread, or roll dough

This is my T&T ( tried and true) dough recipe. It is very forgiving. It yields a soft, easy to work with bread, that you could stuff with many other things besides this mixture. I've also just made dinner rolls from it.


                               DOUGH                                                                                                                   
4.5 C flour (divided into 1.75 Cups and2.75 cups)                                             
2 packages of yeast (or 4.5 teaspoons) (.25 ounce)                                      
1/2 C sugar                                                                                                                 
1 teaspoon salt                                                                                                           
1/2 C water                                                                                                                  
3/4 C milk                   
1/2 C solid shortning                                                                                                                          
2 eggs 
                                                                                                                          
In a large mixing bowl place 1.75 C flour, sugar, yeast and salt
Heat water, milk, & shortning to 120°-130° on the stove or in the microwave....check with a thermometer
Pour the warm liquids over the dry ingredients.
Add eggs
Beat with an electric mixer on low until blended
Beat 3 additional minutes on HIGH
Change to a dough hook if your mixer comes with one, and add the rest of the flour.
Mix for another minute
Turn out onto a floured board, and knead for 6 to 8 minutes until it is smooth and elastic (I did this mainly IN my mixer)

Place dough in a greased bowl, cover and place in a warm area for about 1 hr.

 FILLING
1 pound lean ground beef                              
2 small onions chopped
5 Cups chopped cabbage                                                                                  
1/2 teaspoon pepper
1 teaspoon salt
                   
OPTIONAL
cheese

.
While the dough is raising brown the beef, and onions. Drain if necessary.
Add salt, pepper, and cabbage
Cook until cabbage is wilted

Pre-Heat oven to 350°
Punch down dough and roll out onto floured board. Cut into 5-6 inch circles or squares.
Fill each with 1/3 Cup of meat mixture and seal. You can also add cheese before sealing
Place on baking sheet with parchment paper or silicone baking sheet

Bake 20 minutes or until lightly brown

Cool slightly and serve, or wrap and freeze.