I gotta be honest...the dough is WAAAAY too yeast-y for my taste. However, I've never been to Nebraska, nor have I heard of a runza before this week, so I'll just take everyone's word for it that they're supposed to be that way. Either way, next time I'll try making these with potato dough, as suggested by others. Regardless of my personal tastes, my boyfriend (who lived in Nebraska for several years growing up) declared these to be "awesome" (thus the 4 stars)! I made half of the recipe exactly as stated, but for the other half, I added 1/2 can cream of celery soup and 1 cup of mozzarealla cheese (suggested by a reviewer in one of the other runza recipes). The half I doctored up was AWESOME!! From now on, I will always include these additions...even my boyfriend preferred them! (I never was able to finish eating a "plain" one because the yeast flavor overpowered everything else. I'll try again when using a different dough.)
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I gotta be honest...the dough is WAAAAY too yeast-y for my taste. However, I've never been to...