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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Gervin Khan
This pastry dish was amazingly delicious and very yummy! It’s stuffed with our favorite beef filling! A perfect treat for any given time of the day! Loved it!
Monidipa Dutta
Your recipe for easy Nebraska Runzas is simply amazing! As someone who has never tried this before, your step-by-step instructions and helpful tips made it super easy for me to follow along.
Stephanie
I’ve never heard of Runzas before, but these look delicious! This is definitely something my family would enjoy. I like the idea of using frozen dough to make it easier. I’ll have to make these over the weekend soon.
Alita Pacio
This is a great way to use up extra cabbage from our garden. Thank you for the recipe.
Ntensibe Edgar
These little buns remind me of tea back in the corporate world. We always had them at the office breakfast on Fridays. Good times, excellent food!
Stephanie
Had not heard of runzas before finding this recipe. These are delicious and easy to make!
Beth Pierce
Thanks, Stephanie! So glad that you liked the runza recipe!
Dana K
I served these to a UNL alumni & he thought they were great! I used a can of Grands biscuits & American cheese slices. Very tasty & easy!
Beth Pierce
Thanks, Dana! I am so glad that you all enjoyed them!
Sue
Just put these in the oven and I already know we’ll love them. Hubby helped and we had a few laughs while working with the dough! We live in Nebraska with a Runza about a mile away, but I’ve always wanted to try homemade. So excited!
Beth Pierce
Thanks, Sue! Enjoy!
brianne
I love how mine turned out. It’s definitely a repeat in the house! Thank you for this.
Toni
Can you freeze these?
Beth Pierce
You can freeze them after they are baked. Be sure to let them fully cool before freezing. Then you can flash freeze them or wrap them individually and freeze. Bake from frozen at 350 degrees for about 20 minutes.
Ty Rosenow
It’s a good basic recipe and I know there’s many variations out there for the Runza (aka Bierocks). I have been able to substitute the cabbage for the sauerkraut.
Lois
Well I made these Runzas today! Hubby is from Nebraska, and loves Runzas. We don’t have them in Canada. This was a fabulous recipe. I did add parsley and garlic; personal preference. Thanks so much for another great recipe! Hubs has asked to have these every Thursday! Ha, no promises; but if I’m home it is possible.
Beth Pierce
Thanks so much Lois! So glad that you both enjoyed them! 😉
Debbie
So good and easy to make. I used a bread recipe to make mine. Can’t wait to try different meats or seafood in them.
Beth Pierce
Thanks Debbie! So glad that you liked them! They are so yummy!
Diane
I have made these every week since I first saw this recipe. I add a little Monterey Jack cheese and brown mustard to the mixture and I also use sauerkraut instead of cabbage. Adding a little mustard to the meat mixture let’s my family truly eat these on the run. Delicious.
Beth Pierce
Thanks for the tip Diane! A little mustard sounds delicious!
Anne
Sounds good. I know these as a ND Germans from Russia dish called Bierocks.
Diane
These were amazing. Made them 3 weeks ago and my family is asking for them again. Followed recipe except used sauerkraut instead of cabbage. They were delicious dipped in a little bit of course ground brown mustard.
Beth Pierce
So glad that you liked them! Great idea with the brown mustard! So yummy!!