This Runza Recipe uses already-prepared frozen bread dough and browned ground beef mixed with onion and green cabbage and seasoned with salt and fresh ground black pepper. The result is absolutely delicious, quick, and much easier than mixing the dough from scratch.
Learn how to make the famous and flavorful Runza sandwich at home with this easy recipe. They are perfect for a quick and tasty meal idea. This tasty number is quite popular in the Midwest, especially in Nebraska and Kansas, where they are often referred to as bierocks. These are always a hot commodity and a huge hit with kids. I love to serve them with homemade French fries or onion rings.
Ingredient Notes and Substitutions
- Roll dough: Rhodes brand ready-made frozen roll dough is available at most local grocery stores in the frozen food section. I have always found it a good product, but I am sure there are other good brands you can use as well. Crescent roll dough is an excellent second option.
- Ground beef: use ground beef with some fat. Fat gives it flavor.
- Cabbage: green cabbage is best. Savoy cabbage is the next best option.
How to Make Runzas
Start by taking the frozen roll dough out of the freezer and placing it on a baking sheet covered with parchment paper. Space the rolls several inches apart. Then, cover the baking sheet with plastic wrap and let the dough rise until doubled in size. This can take up to several hours, so plan accordingly.
Meanwhile, cook the beef in a large skillet over medium-high heat. When the beef is about halfway browned, add the butter, onion, and cabbage. Cook until the beef is browned and the onions and cabbage are soft. Drain any excess grease. Season with salt and pepper to taste.
On a lightly floured surface, using your fingers, work each piece of dough into a circle patty, looking like a miniature pizza dough. Next, scoop a rounded spoonful of hamburger mix into the center of the dough. Then, using your fingers, bring up the edges of the dough and pinch it to seal. Gently roll the dough ball in your hands to smooth the pinching.
Place back on the parchment paper seam side down. Continue working until all the dough balls are filled. Cover again with plastic wrap for about 30 minutes. Then, whisk the eggs and milk. Gently and lightly brush the balls with the egg wash. Bake for about 20 minutes in a preheated oven.
Preparation Tips
- Timing is essential with this recipe, so plan, knowing that your dough needs several hours to rise. Conversely, if it rises too fast and you are not prepared, pop it in the refrigerator for up to an hour.
- If the dough is sticky, lightly flour your working surface.
- Don’t skip the egg wash. It makes them look so bakery-fresh. If you prefer, you can also brush them with melted butter.
Frequently Asked Questions
Feel free to use your favorite yeast dinner roll recipe. Homemade dough will work just as well and may even taste better. After rolling the dough into balls, place them on parchment-covered baking sheets with several inches between each ball. Then, cover with plastic wrap and let rise until doubled in size.
Follow the rest of the instructions as written. Be sure to allow time for the runzas to rise again for 30 minutes after stuffing, and don’t forget to use the egg wash for that delectable fresh bakery appearance.
To freeze, fully cool them by moving them to a wire rack. Once cooled, place the runzas back on the baking sheet with space between them. Place the baking sheet on a level surface in the freezer. This technique is known as flash freezing.
Once fully frozen, place them in a freezer bag and freeze for up to 3 months. Thaw in the fridge overnight, wrap in aluminum foil, and reheat in the oven at 400 degrees for about 10 minutes. To reheat in the microwave, wrap in a paper towel and microwave for 1-2 minutes at 50% power.
A true Nebraska runza does not have cheese; however, a little sprinkle of shredded cheddar, Swiss, mozzarella, or Monterey Jack cheese is delicious. Add it right on top of the spooned-in meat mixture before pinching up the dough. You can also try cooked chopped bacon, browned sausage, or sauteed mushrooms.
More Sandwich Recipes
Easy Runzas
Ingredients
- 16 Rhodes rolls frozen unbaked roll dough
- 1 lb ground beef
- 2 tablespoons butter
- 1 small yellow onion finely chopped
- 2 cups finely chopped cabbage
- salt and pepper to taste
- 1-2 tablespoons all-purpose flour
- 1 egg
- 1 tablespoon milk
Instructions
- Place frozen rolls several inches apart on parchment-covered baking sheets. Cover with plastic wrap and allow to rise at room temperature until double in size. This can take 3-5 hours, so plan accordingly.
- Brown the ground beef in a large skillet over medium heat. When the beef is about halfway browned, add the butter, onion, and cabbage. Then cook until the beef is browned and the onions and cabbage are soft. Let it cool for a few minutes.
- Preheat oven to 350 degrees.
- On a lightly floured surface, using your fingers, work each dough ball into a circle patty looking like a miniature pizza dough. Scoop a rounded spoonful of hamburger mix into the center of the dough. Using your fingers, bring up the edges of the dough and pinch to close. Roll gently between your hands to work the seams. Place back on the parchment paper seam side down. Continue working until all the dough balls are filled. Cover with plastic wrap for 30 minutes.
- Whisk together the egg and milk. Gently and lightly brush the dough with the egg wash. Bake for 18-20 minutes or until golden brown, rotating the baking sheet halfway through.
Notes
- Timing is essential with this recipe, so plan, knowing that your dough needs several hours to rise. Conversely, if it rises too fast and you are not prepared, pop it in the refrigerator for up to an hour.
- If the dough is sticky, lightly flour your working surface.
- Don’t skip the egg wash. It makes them look so bakery-fresh. If you prefer, you can also brush them with melted butter.
Nutrition
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Valerie Peterson
My dad is from Nebraska and every time we went to visit my grandma would make these. We grew up calling them cabbage burgers. Never had a runza before, only grandmas. Her fresh bread dough was amazing. I am lazy so I use Rhodes most of the time. Love them.
Beth Pierce
They are delicious little bundles! Rhodes works well and it is easy!
Glenn Matthews
My mom and dad first date was at Runzas first shop in Lincoln Nebraska. Mom has made these for years using homemade yeast roll dough. It’s now a family tradition in my house. I use skirt steak course chopped in my food processor. Thanks for bringing back some great memories.
Beth Pierce
My pleasure Glenn. What a fond memory every time you see, smell, or taste Runzas.
Bree
Made these and they were of course delicious. I started off with triple the cabbage per husband’s request. The rhodes rolls were quite sweet for our taste so will use homemade dough next time, although they certainly were a dream to work with! Also will leave out the butter next time, just a personal preference, he doesn’t care for the flavor and the meat had plenty of fat. Thanks so much for sharing this recipe.
Beth Pierce
Thanks Bree! So glad that you and husband liked them! They are quite yummy!
Claire
That filling! Looks SO good! Haven’t heard of this before and I am so excited to give this a try!
Maria
This looks so filling!!! Thank you for the recipe, do you think it’s okay to reheat?
Jeannette
What a fantastic on-the-go meal! Love how it’s portable and stuffed with a delicious meat filling!
Anjali
I hadn’t heard of Runzas before but I’m so glad I came across your recipe!! These look so cute, savory and satisfying – they are going to be the perfect side for our dinner tomorrow night!
Nina Greeley
I followed your easy recipe using the Rhodes rolls except I combined two rolls and made them rectangular like the ones you buy in Nebraska. I’m originally from Nebraska, but now live in New Mexico, so I added some green chili and pepper jack cheese to give them a little kick. Love your recipe. It’s as authentic as the real deal.
Beth Pierce
Thanks Nina! So glad that you liked it!
Jane
I made them using a frozen bread loaf. They came out with way too much bread. Love the idea to use rolls instead of the whole loaf. Thank you
Patsy
Made these this evening…my husband wanted me to add fried potatoes…the potatoes made them truly delicious!!
Beth Pierce
That does sound delicious! Thanks for the suggestion.
Colleen
I’ve never heard of these before, but wow how amazing they look! I can’t wait to try these and I know they’ll be a huge hit.
Cynthia
Wow I’ve never heard of runza before, but after reading this, recipe I can’t wait to try it!
Biana
These runzas look amazing and the filling sounds so good. And what a great idea to make them out of roll dough.
Jill
I had not heard of runzas but now I need to try them. They look and sound delish!
Cathleen
My husband has been wanting to go to Nebraska just to try these hahahaha.This came at the most perfect time, I am going to have to make these for him so we don’t need to make the long trek 🙂
Heidi Weinert
I have never tasted a homemade Rnza that even comes close to the flavor. They have a secret blend of spices and most of the homemade versions just have salt and pepper.
I guess you will have to come visit!
P.S. You can have them shipped to you but I have no idea what that would cost.
P.P.S. I am making this for dinner because I grew cabbage for the first time and could not think of a better way to use it.
Michelle
I’ve been making these for years this way. You can use tue Rhodes bread loaf too to adjust tue size of your runzas. I have never let the dough rise. I thaw in fridge in bag over night, Roll out the size I need, fill, then pop in oven. Bake time is about what I use. Very delicious.
Jenny
My Dad was from Scottsbluff, Nebraska. I will make some Runza and think of dear Fritz. Thank you!
Beth Pierce
Thanks Jenny! Enjoy!!