I was raised in Nebraska and worked at Runza for several years, and this is the best Runza recipe I've found next to the real thing. I'd recommend a few slight changes to make it what I consider more tasty and closer to the original Runza. I found the dough in this recipe too sweet, so I replicated it using half the required sugar and found the dough to taste perfect after that. I also increased the amount of filling, partly because I had leftover dough the first time, but also because I like my runzas meaty. I used a little less than 2 lbs of ground beef and used 1 head of shredded cabbage for the filling. I also made a gravy out of the meat fat by adding a few tablespoons of flour to the meat drippings, then adding water or broth like one would do while making gravy, then added just a little bit to the filling (maybe 1/3 cup of the gravy) to help bind the filling together while constructing the sandwiches. A bit more salt and pepper in the filling than the recipe asked for makes the runza filling pop out more. Also, I only used one package of yeast and the recipe turned out great, but that was just out of convenience and not for any technical reasons. Great recipe, and thanks for sharing!
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I was raised in Nebraska and worked at Runza for several years, and this is the best Runza...