Homemade Runza Sandwiches

These Homemade Nebraska Runza Sandwiches are warm, hearty, and packed with classic Midwestern comfort.

Soft homemade bread pockets are filled with seasoned ground beef, onions, and tender cabbage, then baked until golden brown and brushed with melted butter. They’re perfect for football Saturdays, family gatherings, easy dinners, or make-ahead freezer meals.

Homemade Nebraska Runza Sandwiches

Ingredients

For the Dough

• 4 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 packets active dry yeast
• 1 teaspoon salt
• 3/4 cup milk
• 1/2 cup water
• 1/2 cup butter
• 2 eggs

For the Filling

• 2 pounds ground beef
• 1 small onion, diced
• 4 cups cabbage, chopped
• 2 teaspoons seasoned salt
• 1 teaspoon black pepper

For Finishing

• Melted butter, as needed

Directions

1. Prepare the dough

In a large mixing bowl, combine the flour, sugar, yeast, and salt.

Heat the milk, water, and butter until the mixture reaches about 120°F (49°C).

Pour the warm liquid into the dry ingredients and add the eggs.

Mix until a soft dough forms, adding the remaining flour as needed.

Knead until the dough is smooth and elastic.

Cover and let rise in a warm place for about 1 hour, or until noticeably puffy.

2. Make the beef and cabbage filling

While the dough rises, cook the ground beef and diced onion in a large skillet over medium heat.

Break the beef apart as it cooks.

Once browned, drain away any excess grease.

Add the chopped cabbage, seasoned salt, and black pepper.

Continue cooking until the cabbage is tender and the filling is well combined.

Remove from the heat and let it cool slightly.

3. Shape the Runzas

Divide the risen dough into 12 equal pieces.

Roll each piece into roughly a 6-by-8-inch rectangle.

Place about 1/2 cup of filling in the center of each piece.

Fold the dough over the filling and pinch the seams securely to seal.

4. Bake

Preheat the oven to 350°F (175°C).

Arrange the Runzas seam-side down on a baking sheet.

Bake for 18 to 20 minutes, or until the tops are golden brown.

5. Brush with butter

As soon as they come out of the oven, brush the warm tops with melted butter.

This keeps the crust soft and adds extra flavor.

Serve and Store

Serve the Runzas warm on their own or with mustard, ketchup, or your favorite dipping sauce.

They also freeze very well. Let them cool completely, wrap individually, and freeze for an easy meal later.

Soft, savory, and filling, these homemade Runzas are a classic Nebraska comfort food that’s especially perfect for game days and family dinners.