Runza

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This article is about the sandwich. For the restaurant, see Runza (restaurant).
Runza
Runza 01.jpg
A standard or "Original" runza.
Course Main
Place of origin United States
Region or state Nebraska
Creator None/Traditionally Ethnic (Volga German)
Main ingredients Bread, Ground beef, Cabbage, Seasonings, Onion
Variations Cheddar Cheese, Swiss Cheese & Mushrooms, Italian style, Jalapenos
Food energy
(per serving)
530 (Standard/"Original")[1] kcal
Cookbook:Runza  Runza

A runza (also called a bierock, fleischkuche, or Kraut Pirok) is a yeast dough bread pocket with a filling consisting of beef, pork, cabbage, or sauerkraut, onions, and seasonings. They are baked in various shapes such as a half-moon, rectangle, round (bun), square, or triangle. In Nebraska, the runza is usually baked in a rectangular shape. The bierocks of Kansas, on the other hand, are generally baked in the shape of a bun.

History[edit]

The runza sandwich originated in Russia during the 1800s and spread to Germany before appearing in the United States. Bierock comes from the Russian pirogi or pirozhki and is the term for any food consisting of a savory filling-stuffed dough. The recipe was passed down from generation to generation and is available throughout the Americas, particularly Argentina and the Canadian provinces of Alberta, Saskatchewan, Manitoba. The recipe was spread throughout the United States by the Volga Germans (Germans from Russia) and can be found in North and South Dakota, Michigan, Wisconsin, Minnesota, Illinois, Kansas, Oklahoma, and Nebraska. The term "runza" is registered as a trademark in the United States by Nebraska-based Runza Restaurants.[2]

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