This Runza Recipe uses pre-made frozen bread dough, browned ground beef mixed with onion and green cabbage, and 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. They are quite popular in the Midwest, especially in Nebraska and Kansas, where they are also known 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
See the complete list of ingredients on the recipe card below.
- 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
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Take the frozen roll dough out of the freezer and place it on a baking sheet covered with parchment paper. Space the rolls several inches apart.
- Cover the baking sheet with plastic wrap and let the dough rise until doubled in size.
- In a large skillet over medium-high heat, cook the beef. 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.
- On a lightly floured surface, using your fingers, work each piece of dough into a round patty, resembling 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 them to seal.
- Place them seam side down on the parchment paper. Cover again with plastic wrap for about 30 minutes.
- Brush them with egg wash and bake.
Preparation Tips
- If the dough rises too quickly and you are not prepared, pop it in the refrigerator for up to an hour to slow the process.
- If the dough is sticky, lightly flour your working surface and hands. .
- 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 let the runzas rise for 30 minutes again after stuffing.
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 doubled 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
- 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. Once fully frozen, place them in a freezer bag and freeze for up to 3 months.
- Thaw in the fridge overnight, wrap in aluminium 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.
Nutrition
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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!!
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!