I'm originally from Omaha, Nebraska, and I grew up eating at Runza restaurants. I had a cheese Runza a couple of weeks ago when I was back home, and I have to say I think this recipe is actually BETTER than the original. The filling taste is spot on, but the real winner is the bread dough. My husband and I couldn't stop talking about how good they were. I did make two changes based on other reviews, though. First, I cut the sugar in the dough to 1/4 cup instead of 1/2 cup. Second, I seasoned a bit more than the recipe stated; I seasoned the meat and onions with salt and pepper while they were cooking, added the teaspoon of salt and 1/2 teaspoon of pepper as instructed, and then continued seasoning the finished filling with salt and pepper until it tasted the way I wanted it to. I didn't add any garlic or other seasonings, though, and I used the amount of meat, onion, and cabbage indicated in the recipe. We like cheese Runzas, so I added a sprinkling of shredded cheddar to each Runza before I sealed the dough. They baked up perfectly in 20 minutes at 350. Thank you so much for this recipe! It's my go-to Runza recipe from here on out and I can't wait to make them for my next Husker football party.
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I'm originally from Omaha, Nebraska, and I grew up eating at Runza restaurants. I had a...