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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Kim Hain
I live in PA Dutch country in SE Penna. and we make a version of runza, but serve it loose in a roll like a steak sandwich….it’s the same exact ingredients as your filling, just not enclosed in pastry.
Beth Pierce
Sounds delicious! Thanks for the tip!
Lesa
This remind me of a recipe we have in Jamaican but this is healthier because we fry instead of baking. Nice recipe, will try it soon.
Beth Pierce
Thanks, Lesa! Enjoy!
Shilpa Bindlish
Wow, these look so tempting. It actually made me feel hungry and craving for some. Great recipe.
Mel
My husband loves these runzas! They are do yummy and easy to make.
Nancy
I love these runzas! Thanks for sharing the recipe, Beth!
Rose
Hearty, tasty and cute. That’s my kind of food right there.
Nicole B
I love Nebraska Runzas and these are pretty darn authentic. Thanks for the blast from the past. Now I can have them anytime.
Dominique
I have been searching for an authentic recipe! These are SO good!!
Beth Pierce
Thanks Dominique! I am so glad that you like them!
Debbie
This is my new favorite runza recipe. I have tried other recipes but this one was much easier with great flavor. Now I can bring the fresh taste of runzas with me where ever I go.
Julie Cao
This is a great runza recipe and easy to follow. Rhodes rolls are a great shortcut and they work well with this recipe.
Mandy Carter
Great recipe. reminds me of empanadas. Definitely going to make and freeze for some summer snacks.
Beth Pierce
Thanks, Mandy!
Barry Andreev
Eastern Europeans call these Piroshkis, my Mom made them. Besides the salt & pepper, what other spices would you add to make them more authentically Eastern European?
Beth Pierce
Maybe some garlic and dill!
Diann
I’m from Nebraska and have made these for years but with my own dough. Thought I try the Rhodes frozen dough you mentioned. The runzas as looked great but when they came out of the oven and cooled down they fell in the middle. Every one of them crashed in the middle. Why is this? Maybe I should go back to my own dough but this was much faster.
Beth Pierce
Maybe they rose too quickly. Was the area maybe a little too warm?
Nyxie
I’ve never heard or even seen of these before! Maybe we’re just very sheltered here in Northern Ireland! But I’d love to try my hand at making these. I’ve been doing alot more baking and cooking lately trying to get over my fear!
Nicole Bertrand
I had never heard of runzas before, but these definitely look like they’d be a hit with my family. Excited to try them!
Mila Osman
The egg wash always makes it look SO DELICIOUS! I can smell these through the screen!
DD
The egg wash made mine brown too quickly. Caught them before they burned, but I couldn’t take them for the meal train….
Beth Pierce
I am sorry to hear that DD!