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Crispy Runza Sandwich Nebraska Style Recipe

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A homemade Runza sandwich with a crispy golden crust and a savory filling of seasoned ground beef, cabbage, and onions, inspired by Midwestern comfort food.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (440 g)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 ¼ cups warm water (110°F / 43°C)
  • 3 tablespoons unsalted butter, melted
  • ¼ cup milk (60 ml), room temperature (optional)
  • 1 pound ground beef (80/20 preferred)
  • 2 cups green cabbage, finely shredded
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper, to taste
  • 2 tablespoons vegetable oil or butter (for sautéing)
  • Egg wash (1 beaten egg mixed with 1 tablespoon water)
  • Butter, for brushing after baking (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F / 43°C) with sugar and yeast. Let it sit for 5-7 minutes until foamy.
  2. Make the dough: In a large bowl or mixer, combine flour and salt. Add the yeast mixture, melted butter, and milk. Mix until a shaggy dough forms.
  3. Knead the dough: Knead on a floured surface for 8-10 minutes until smooth and elastic. If using a stand mixer, use the dough hook on medium speed for 6-7 minutes.
  4. First rise: Place the dough in a greased bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.
  5. Prepare the filling: Heat oil or butter in a skillet over medium heat. Add chopped onion and garlic; sauté until soft and translucent, about 5 minutes.
  6. Add ground beef to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, about 7-8 minutes. Drain excess fat if needed.
  7. Stir in shredded cabbage, Worcestershire sauce, salt, and pepper. Cook for another 5 minutes until cabbage softens but still holds some bite. Remove from heat and let cool slightly.
  8. Shape the sandwiches: Punch down the dough and divide into 8 equal pieces (about 3.5 oz each). Roll each piece into a ball, then flatten into a 6-inch circle.
  9. Place ⅓ to ½ cup of filling in the center of each dough circle. Pull edges up and pinch to seal tightly, forming a pouch. Flip seam side down on a lined baking sheet.
  10. Second rise: Cover the pouches lightly and let rise for 20 minutes while preheating oven to 375°F (190°C).
  11. Brush each Runza with egg wash for a golden finish. Bake for 20-25 minutes until crust is crispy and deep golden brown.
  12. Optional: Brush warm sandwiches with melted butter after baking for extra richness and shine.

Notes

Use warm water (not hot) to activate yeast properly. Brush dough with egg wash before baking and melted butter after baking for a crispy, golden crust. Let filling cool before stuffing to avoid soggy dough. Dough can be prepared a day ahead and refrigerated. Freeze uncooked sandwiches on a tray before storing in freezer bags for longer storage.

Nutrition

Keywords: Runza, Nebraska sandwich, crispy crust, ground beef sandwich, comfort food, homemade sandwich, cabbage filling

Find it online: https://zorbmeal.com/crispy-runza-sandwich-nebraska-style-recipe-easy-homemade-guide/