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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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!
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!