Here I am! Runza it is. The version I first ate in Omaha made by Bohemians have a rich sweet dough. Pretty close to the kolache dough they make. I've had them in Cedar Rapids, IA and they have a less sweet dough. That population calls themselves Czech. From my incomplete understanding of the difference there is a pretty fine line with overlap between the two. Not sure if that has anything to do with the sweet factor.
Apparently runzas are well known in Chicago and parts of Texas. Love to hear about anybody's take on them. We make them the day before long roadtrips. Freeze individually then put in a cooler in the early morning with no ice. Ready for lunch.
Pasty was a good guess. There is a couple from England that run a pub in town. The ones they make have less puffy dough closer to pie crust. Probably without egg.
Doing my happy dance., lol. I like some shredded cheddar in my Runzas.
Take it away Kuan or Gene. Gotta run.