I’ve always been captivated by the hearty flavors of Runza, that iconic sandwich packed with seasoned beef, cabbage, and onions nestled inside a soft doughy crust. Visiting the local Runza spot was a tradition I cherished, and I wanted to bring that delicious experience into my own kitchen.
After many attempts, I finally perfected this copycat recipe that captures all the comforting tastes and textures that make Runza so special. Whether you’re reminiscing about family meals or discovering it for the first time, this recipe is sure to become a favorite in your home.
Join me as we recreate this beloved classic, blending simple ingredients to achieve that homemade goodness you crave.
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup whole milk, warmed
- 2 tablespoons unsalted butter, melted
For the Filling
- 1 pound ground beef
- 1 cup finely shredded cabbage
- 1/2 cup diced onions
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For Assembly
- 1 egg, beaten (for egg wash)
- 2 tablespoons melted butter (for brushing)
Tools And Equipment
To master the Runza copycat recipe, I rely on the following tools and equipment:
- Mixing Bowls: Perfect for combining dough and preparing the savory filling.
- Measuring Cups and Spoons: Ensure accurate measurements for consistent flavors and textures.
- Stand Mixer or Hand Mixer: Makes kneading the dough effortless and uniform.
- Rolling Pin: Essential for rolling out the dough to the right thickness.
- Baking Sheets: Provide a stable surface for baking multiple Runzas evenly.
- Pastry Brush: Ideal for applying the egg wash for that beautiful golden finish.
- Sharp Knife and Cutting Board: Necessary for chopping onions and shredding cabbage with precision.
- Skillet or Frying Pan: Perfect for cooking the beef filling to perfection before assembly.
- Oven: The heart of the baking process, ensuring your Runzas are cooked through and golden brown.
Having these tools on hand makes the process smooth and enjoyable, allowing me to focus on creating delicious, homemade Runzas that rival the original.
Make-Ahead Instructions
Preparing your Runzas in advance makes the cooking process smoother and allows you to enjoy them fresh anytime. Here’s how I like to make ahead:
Prepare the Dough
- Combine Dry Ingredients: In a large mixing bowl, whisk together 4 cups of all-purpose flour, 1 packet of active dry yeast, 1/4 cup of sugar, and 1 teaspoon of salt.
- Add Wet Ingredients: Warm 1 cup of whole milk until it’s just below boiling. Stir in 1/2 cup of melted unsalted butter and 2 beaten eggs.
- Form the Dough: Gradually pour the wet mixture into the dry ingredients, mixing until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 8 minutes until it’s smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, approximately 1 hour.
- Chill the Dough: After rising, punch down the dough and divide it into individual portions. Wrap each portion tightly in plastic wrap and refrigerate for up to 24 hours or freeze for up to 3 months.
Prepare the Filling
- Cook the Beef: In a large skillet, cook 1 pound of ground beef over medium heat until browned. Drain any excess fat.
- Add Vegetables: Stir in 1 finely shredded cabbage and 1 diced onion. Cook until the vegetables are tender, about 10 minutes.
- Season the Filling: Add your preferred seasonings such as garlic powder, salt, and pepper. Mix well and let the filling cool completely.
- Store the Filling: Transfer the cooled filling to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.
Assemble the Runzas
- Thaw Ingredients: If frozen, thaw the dough overnight in the refrigerator and the filling for several hours.
- Roll Out the Dough: On a lightly floured surface, roll each dough portion into a 6-inch circle.
- Add the Filling: Spoon an equal amount of the beef and cabbage mixture onto the center of each dough circle, leaving space around the edges for sealing.
- Seal the Runzas: Fold the dough over the filling to form a half-moon shape. Press the edges with a fork to seal tightly.
- Apply Egg Wash: Brush the tops of each Runza with a beaten egg to give them a golden finish when baked.
Store or Freeze Assembled Runzas
- Refrigerate: Place the assembled Runzas on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for up to 24 hours before baking.
- Freeze: Arrange the Runzas on a baking sheet and freeze until solid. Transfer the frozen Runzas to freezer bags and store for up to 3 months.
- Bake from Frozen: When ready to bake, preheat your oven to 375°F. Place the frozen Runzas on a baking sheet and bake for 25-30 minutes until golden brown.
By following these make-ahead steps, you can enjoy freshly baked Runzas with minimal effort whenever the craving strikes.
Directions
Join me as I guide you through creating these mouthwatering Runza Copycat sandwiches. Let’s dive right in!
Prep
- Prepare the Dough:
- In a large mixing bowl, combine 4 cups of all-purpose flour, 2 1/4 teaspoons of active dry yeast, 2 tablespoons of sugar, and 1 teaspoon of salt.
- Warm 1 cup of whole milk until it’s just below boiling. Pour in 2 tablespoons of unsalted butter and stir until melted.
- Gradually add the milk mixture to the dry ingredients, mixing until a dough forms.
- Knead the dough on a floured surface for about 8 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
- Prepare the Filling:
- In a large skillet, cook 1 pound of ground beef over medium heat until browned.
- Add 1 cup of finely shredded cabbage and 1/2 cup of diced onions to the beef. Cook until the vegetables are tender.
- Season the mixture with 1 teaspoon of garlic powder, 1 teaspoon of paprika, ½ teaspoon of salt, and ½ teaspoon of black pepper. Stir well and set aside to cool.
Assemble
- Divide and Shape the Dough:
- Once the dough has risen, punch it down and divide it into 12 equal pieces.
- Roll each piece into a circle about 6 inches in diameter on a floured surface.
- Fill the Runzas:
- Place a generous spoonful of the beef and cabbage filling in the center of each dough circle.
- Fold the dough over the filling to form a half-moon shape. Press the edges together firmly to seal, using a fork to crimp the edges for an extra secure seal.
- Prepare for Baking:
- Place each assembled Runza on a baking sheet lined with parchment paper.
- In a small bowl, beat one egg and brush it over the tops of the Runzas for a beautiful golden finish.
- Melt 2 tablespoons of unsalted butter and lightly brush it over the tops of the Runzas for added richness.
Cook
- Bake the Runzas:
- Preheat your oven to 375°F (190°C).
- Bake the Runzas in the preheated oven for 20-25 minutes until they are golden brown and the dough is fully cooked.
- Finishing Touches:
- Remove the Runzas from the oven and let them cool slightly on a wire rack.
- Serve warm, allowing the savory filling to seep deliciously into the soft, golden dough.
Serving Suggestions
Serving your homemade Runzas is all about enhancing their hearty flavors and making the meal enjoyable for everyone. Here are some of my favorite ways to serve them:
Classic Side Dishes
Pair your Runzas with traditional sides that complement their savory filling:
- Mashed Potatoes: Creamy and buttery, perfect for soaking up any juices.
- Coleslaw: Adds a refreshing crunch and a tangy contrast.
- Pickles: The acidity cuts through the richness of the Runzas.
Dipping Sauces
Elevate the flavor profile with these delicious dips:
- Au Jus: A light beef broth that enhances the meat filling.
- Honey Mustard: Sweet and tangy, great for added depth.
- Barbecue Sauce: Adds a smoky sweetness that pairs wonderfully with the Runzas.
Beverages
Choose drinks that balance the meal’s richness:
- Iced Tea: A classic, refreshing choice that complements the savory notes.
- Craft Beer: A robust beer can stand up to the hearty filling.
- Sparkling Water: Keeps the palate clean between bites.
Presentation Ideas
Present your Runzas in a way that makes them look as good as they taste:
- Plated Presentation: Arrange Runzas neatly on a plate with sides artistically placed.
- Baked Basket: Serve them in a warm bread basket lined with parchment for a rustic touch.
- Family-Style Serving: Place Runzas on a large platter for everyone to help themselves, creating a communal dining experience.
Additional Tips
- Reheat Properly: If serving leftovers, reheat Runzas in the oven to retain their crispness.
- Customize Fillings: Offer optional fillings on the side for guests who might want to add extra flavor.
- Garnish Thoughtfully: Sprinkle fresh herbs like parsley or chives for a burst of color and freshness.
By thoughtfully pairing and presenting your Runzas, you can create a memorable and satisfying meal that showcases your culinary skills.
Tips And Tricks
Mastering the Runza copycat recipe is all about attention to detail and a few insider secrets. Here are my top tips to ensure your homemade Runzas are as delicious as the originals:
Perfecting the Dough
- Knead Thoroughly: Spend at least 10 minutes kneading the dough until it’s smooth and elastic. This develops the gluten, giving your Runzas that perfect chewy texture.
- Proper Rising: Let the dough rise in a warm, draft-free area until it doubles in size. This usually takes about 1 to 1.5 hours. For a richer flavor, consider letting it rise overnight in the refrigerator.
- Punching Down: After the first rise, gently punch down the dough to release excess air. This helps in achieving an even texture.
Flavorful Filling
- Season Generously: Don’t be shy with the seasonings. A good balance of salt, pepper, and a touch of garlic powder can elevate the filling.
- Cook Thoroughly: Ensure the beef is fully cooked and the onions are caramelized. This adds depth to the flavor and prevents excess moisture in the filling.
- Cabbage Prep: Shred the cabbage finely for a better distribution throughout the filling, ensuring every bite has that classic Runza crunch.
Assembly Tips
- Shape Evenly: Roll the dough into uniform circles, about 4-5 inches in diameter. This ensures even baking and a consistent appearance.
- Seal Well: Use a fork to press and seal the edges tightly. This prevents the filling from leaking out during baking.
- Egg Wash: Apply a thin layer of beaten egg on top before baking. This gives the Runzas a beautiful golden-brown finish.
Baking Secrets
- Preheat the Oven: Make sure your oven is fully preheated to 375°F (190°C) before baking. This ensures the Runzas rise properly and cook evenly.
- Use Parchment Paper: Lining your baking sheets with parchment paper prevents sticking and makes cleanup a breeze.
- Bake Until Golden: Keep an eye on the Runzas and bake until they’re deeply golden brown. This usually takes about 20-25 minutes.
Storage and Reheating
- Freezing: Assemble the Runzas and place them on a baking sheet to freeze individually. Once frozen, transfer them to a zip-top bag. They can be baked straight from the freezer; just add a few extra minutes to the baking time.
- Refrigeration: Store cooked Runzas in an airtight container in the refrigerator for up to three days. To reheat, wrap in foil and warm in a 350°F (175°C) oven until heated through.
- Reheating Tips: Avoid using the microwave for reheating as it can make the dough tough. Instead, use the oven or a toaster oven for the best texture.
Customization Ideas
- Cheese Upgrade: Add a slice of cheddar or mozzarella cheese inside the Runza for an extra layer of flavor.
- Spice It Up: Incorporate jalapeños or a dash of cayenne pepper into the filling for a spicy kick.
- Vegetable Variation: Mix in other vegetables like bell peppers or mushrooms to diversify the filling and add more nutrients.
Presentation Tips
- Serve Warm: Runzas are best enjoyed fresh out of the oven. Serve them warm for the optimal flavor and texture experience.
- Garnish: Sprinkle chopped fresh parsley or dill on top for a pop of color and added freshness.
- Plating: Arrange the Runzas on a warm bread basket or a rustic wooden board for an inviting presentation.
Conclusion
Making these Runzas at home has been such a rewarding experience for me. Every bite brings back the comforting flavors I love so much. I hope you’ll give this copycat recipe a try and enjoy the process as much as I did. Whether you’re cooking for family or friends this recipe is sure to impress. Feel free to experiment with different fillings and make it your own. Sharing homemade Runzas has become a new favorite tradition in my kitchen. Happy baking and savor every delicious moment!
