Runza's Cheese: What's The Secret Ingredient?

The Runza is a popular sandwich in the Midwest, especially in Nebraska, where it is considered an unofficial state food. It is a pocket sandwich made with a yeast dough and filled with ground beef, onions, and cabbage or sauerkraut. The Runza fast-food chain, which has trademarked the name, offers a variety of fillings for the sandwich, including mushroom Swiss, spicy jack, Southwestern, and cheeseburger. However, the traditional Runza is filled with beef, onions, and cabbage, with the option of adding cheese, typically American or cheddar.

What type of cheese is used in a Runza?

A Runza is a doughy, cheesy, and meaty delight that originated in Nebraska. It is a handheld sandwich with a unique name and an even more unique taste. The Runza is a descendant of the bierock, a pocket-pastry sandwich filled with savoury ingredients, sometimes including sauerkraut, brought over by German-Russian immigrants in the 19th century. The name "runza" may have come from the Low German "runsa", meaning bun shape, or the soft shape of a round belly.

The Runza is a pocket sandwich filled with ground beef and cabbage, like a classier Hot Pocket. The original Runzas were filled with beef and sauerkraut, but today, most Runzas are filled with just cabbage. The type of cheese used in a Runza can vary, but the most popular and traditional option is American cheese. The cheese is added to the sandwich after the bread is baked and sliced open, allowing it to melt over the beef and cabbage filling. This classic Runza is the most popular option at Runza restaurants.

However, there are many variations of the Runza that use different types of cheese. One popular variation is the Cheeseburger Runza, which contains ground beef and cheddar cheese, as well as slow-cooked onions and cabbage. Another option is the Cheese Runza, which includes a half-slice of cheddar cheese added before the dough is wrapped around the filling. For those who want to get creative, a Runza can be filled with just about anything. Some other cheese options that have been suggested include Pepperjack and Swiss cheese.

What other ingredients are in a Runza?

The Runza is a type of sandwich that originated in Nebraska. It is made with a yeast dough bread pocket filled with ground beef, cabbage or sauerkraut, onions, and seasonings. The Runza can be baked into various shapes, including a half-moon, rectangle, bun, square, or triangle. The traditional Runza is rectangular in shape.

The Runza was inspired by the pirog, an Eastern European baked good, and more specifically its smaller version, the pirozhok. In the 18th century, Volga Germans, ethnic Germans who settled along the Volga River in Russia, adapted the pirog/pirozhok to create the bierock, a yeast pastry sandwich with similar savoury ingredients. Many Volga Germans emigrated to the United States and brought their bierock recipes with them, settling across the Great Plains.

In 1949, Sally Everett, originally from Sutton, Nebraska, adapted her family's bierock recipe to create the Runza. She founded the Runza restaurant chain with her brother Alex in Lincoln, Nebraska. The word "runza" is likely derived from the German "krautraunz", an older name for the bierock, or the Low German "runsa", meaning "belly", referring to the gently rounded shape of the pouch pastry.

In addition to the original recipe, Runza restaurants offer a variety of other fillings and ingredients, including:

• Cheese
• Swiss Mushroom
• Cheeseburger
• BBQ Bacon
• BLT
• Spicy Jack

What is the history of the Runza?

The Runza sandwich has a long history that dates back to the 18th century. It is a regional cuisine of Nebraska, with some commentators calling it "as Nebraskan as Cornhusker football."

The Runza sandwich is said to have originated from the pirog, an Eastern European baked good, or more specifically from its small version, known as pirozhok. In the 18th century, Volga Germans (ethnic Germans who settled in the Volga River valley in the Russian Empire) adapted the pirog/pirozhok to create the bierock, a yeast pastry sandwich with similar savory ingredients.

When the political climate turned against the Volga Germans as a part of Russification, including the threat of conscription into the Russian army beginning in 1871, many emigrated to the United States, creating communities across the Great Plains. These immigrants, including the Brening family that settled near Sutton, Nebraska, brought their bierock recipes with them.

Sarah "Sally" Everett (née Brening), originally of Sutton, is credited with adapting her family's bierock recipe into the Runza and also inventing the name. In 1949, Everett went into business selling Runzas with her brother Alex in Lincoln, founding the Runza restaurant chain.

Today, the Runza restaurant chain has over 90 locations in Nebraska, Iowa, Colorado, Kansas, and South Dakota.

How do you make a Runza?

Making a Runza is a great way to use up extra cabbage from your garden. Here is a recipe for a traditional Runza, with some tips on how to make it your own.

Ingredients:

• 4 1/2 cups all-purpose flour
• 2 pkgs (1/4 oz) yeast
• 1 small onion, diced
• 4 cups cabbage, chopped
• 1 1/2 cups milk
• 1/2 cup water
• 1/4 cup butter
• 2 eggs
• 1 lb ground beef
• Seasoned salt
• Pepper
• Cheese (optional)

Method:

First, make the dough. Place 1 1/2 cups flour, sugar, yeast, and salt into a large mixing bowl. In a separate bowl, heat the milk, water, and butter to 120-130 degrees F. Pour the heated wet ingredients into the flour mixture and stir. Add the beaten eggs and continue stirring. Add the remaining flour, one cup at a time, until the dough is smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about an hour.

While the dough is rising, cook the beef and onion over medium-high heat until the meat is no longer pink. Drain the fat, then stir in the chopped cabbage, seasoned salt, and pepper. Continue stirring until the cabbage is cooked and the filling is combined.

Punch down the dough and divide it into 12 equal portions. Working with one piece of dough at a time, roll it into a rectangle (approximately 6 inches by 8 inches in size). Place a heaping 1/2 cup of filling into the centre of each dough piece. If you want to make a cheese Runza, add a half slice of cheddar cheese before wrapping the dough. Fold the dough over the filling, seal, and tuck the edges. Place the Runzas onto a greased baking sheet and bake at 350 degrees F for 18-20 minutes, or until golden brown.

These Runzas freeze well. Make multiple batches and freeze any cooked extras. When ready to eat, thaw and reheat in the oven or microwave.

Where can you buy a Runza?

Runza is a midwest staple that has been around since 1949. The Runza sandwich is made with a blend of spices, ground beef, cabbage, and onions, all baked inside freshly baked bread. You can also add cheese to your Runza sandwich, with the most popular option being American cheese.

If you're in Lincoln, Nebraska, you can get your hands on a Runza sandwich at the Memorial Stadium during a college football game. If you're not in Nebraska, you can order frozen Runza sandwiches to be shipped to your door. The company ships to any of the 48 contiguous United States, and the sandwiches arrive on Thursdays or Fridays.

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