Runza
Soft, pillowy yeast dough wrapped around a savory filling of seasoned ground beef, cabbage, and onions. This iconic Nebraska handheld pie is baked until golden brown, creating a perfectly portable meal with a tender, slightly chewy crust and a juicy, hearty center.
For 4 servings
- prep · ~5 min
Activate the yeast.
In a small bowl, combine warm water, warm milk, and sugar. Sprinkle the yeast over the top and let it sit until frothy, about 5 minutes.
TIPMake sure the liquid is warm to the touch, not hot—anything above 110°F will kill the yeast. - mix · ~3 min
Make the dough.
In a large bowl, whisk together flour and salt. Make a well in the center and pour in the yeast mixture and melted butter. Stir until a shaggy dough forms, then turn out onto a lightly floured surface.
- knead · ~10 min
Knead the dough.
Knead the dough for 8–10 minutes until smooth and elastic. Form into a ball.
TIPThe dough should spring back when poked. If it's too sticky, dust with flour a tablespoon at a time. - rest · ~60 min
Let the dough rise.
Place the dough ball in a lightly greased bowl, cover with a damp towel, and let it rise in a warm spot until doubled in size, about 1 hour.
TIPIf your kitchen is cold, turn the oven on for 30 seconds, turn it off, and let the dough rise inside. - saute · ~7 min
Brown the beef.
Heat oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it into crumbles, until browned and no pink remains, about 5–7 minutes. Drain excess fat.
- saute · ~13 min
Cook the vegetables and finish the filling.
1.Reduce heat to medium and add chopped onion to the skillet. Cook until softened, about 4 minutes.2.Add minced garlic and stir until fragrant, about 30 seconds.3.Add shredded cabbage, salt, and black pepper. Cook, stirring occasionally, until the cabbage is soft and tender, about 8 minutes.4.Remove from heat and let the filling cool slightly.TIPMake sure the filling is not piping hot when you assemble—warm filling can cause the dough to tear. - assemble · ~10 min
Assemble the runzas.
1.Preheat the oven to 375°F and line a baking sheet with parchment paper.2.Punch down the risen dough and divide it into 4 equal pieces.3.Roll each piece into a 6-inch oval on a lightly floured surface.4.Place a generous scoop of filling in the center of each oval, leaving a border around the edge.5.Fold the dough over the filling to create a rectangular pocket, pinching the seams tightly to seal.6.Place seam-side down on the baking sheet.TIPPinch the seams firmly—if they open in the oven the filling will leak out. - bake · ~20 min
Bake the runzas.
Beat the egg with 1 tablespoon of water to make an egg wash. Brush the tops of each runza generously. Bake until deep golden brown, 18–22 minutes.
- rest · ~5 min
Cool slightly and serve.
Transfer runzas to a wire rack and let them rest for 5 minutes before serving. The filling will be extremely hot inside.
TIPServe with ketchup or a side of ranch dressing for the classic Nebraska experience.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender dough, weigh your flour using a kitchen scale instead of scooping.
- 2Let the cabbage filling cool completely before assembling to prevent the dough from tearing.
- 3If the dough feels too sticky during kneading, add flour one tablespoon at a time until it springs back when poked.
- 4For a deeper savory flavor, use 80/20 ground beef and drain only excess fat, leaving a little behind.
- 5To test yeast, ensure the milk-water mixture is warm (100–110°F) — too hot kills yeast, too cold won't activate it.
- 6Make-ahead: assemble runzas and refrigerate unbaked for up to 8 hours; brush with egg wash just before baking.
- 7Seal seams by crimping with a fork or pinching firmly twice — any gap will leak buttery juices in the oven.
Adapt it for your goals.
Spicy Southwest
Add 1 tsp chili powder and 1/2 tsp cumin to the beef while browning, and mix in 1/2 cup canned diced green chiles with the cabbage. Great for those who love a mild heat and Tex-Mex flavors.
Cheese StuffedCheese-Stuffed
Place a slice of provolone or a handful of shredded mozzarella on top of the filling before sealing the pocket. The melted cheese adds a gooey, indulgent layer.
Mushroom and Lentil (Vegan)Mushroom and Lentil (Vegan)
Replace ground beef with 1 cup cooked brown lentils and 1 cup finely chopped mushrooms. Sauté with the onions and cabbage for a hearty, plant-based runza.
Low Carb/Gluten FreeLow-Carb/Gluten-Free
Use a low-carb almond flour dough or gluten-free pizza dough blend in place of the yeast dough. The filling remains the same, making it accessible for dietary restrictions.
Why this is on our healthy list.
Rich in Vitamin C
Cabbage provides a good source of vitamin C, which supports immune function and skin health.
High-Quality Protein
Ground beef delivers complete protein with all essential amino acids, supporting muscle repair and satiety.
Contains Fiber
Cabbage and the whole-wheat option (if substituted) add dietary fiber, aiding digestion and promoting fullness.
Source of B Vitamins
Beef is rich in B vitamins, including B12 and niacin, which support energy metabolism and nervous system function.
Low in Added Sugar
This savory hand pie relies on just 2 tablespoons of sugar for the yeast, keeping the overall added sugar content minimal.
Frequently asked questions
Yes, combine the dough ingredients (except the egg wash) in the bread machine and run the dough cycle. Remove, let rise, then proceed with assembly.
