Easy Runzas

Nebraska style Runzas are made easily with ready-made frozen roll dough and a delectable five-ingredient beef filling with savory flavors.

Course lunch

Cuisine American

Keyword how to make runzas, nebraska runza, runza in nebraska, runza nebraska, runza recipe, runzas nebraska, what is a runza, what is runza

Prep Time 20

Cook Time 30

Servings runza

Calories 222kcal

Author Beth Pierce

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.

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.