This Homemade Runza Recipe may not be the quickest meal you've ever made, but it is well worth the time. The homemade dough gets stuffed with a simple mixture of ground beef, cabbage, and onions, then baked to perfection. This will leave your home with a comfort food aroma that you'll never forget and will become a tradition year after year.
I'm a native Nebraskan, Texas Transplant, and there's one question people always ask...What's in Nebraska? I always say the same three things: Runza, Henry Doorly Zoo, and The College World Series. Inevitably, the next question is always the same: What is Runza?
Runza is a franchised fast-food chain with 90 locations in Nebraska, Kansas, Iowa, Colorado, and South Dakota. Runza is known throughout the Midwest for its namesake, the "Runza" sandwich. However, they also have a full menu of incredible food that is easily a contender for other regionally famous fast food joints throughout the United States.
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Why You'll Love This Recipe
Runzas are just as much a Nebraska tradition as the Huskers. I highly recommend trying this recipe, and you'll be happy you did! Think of a hot pocket, only homemade in a soft bun with peppery meat and melted cheese on the inside. Also, they freeze and reheat very well. So make a big batch, freeze them, and then you and your family can pull them out whenever the craving strikes.
Ingredients
Meat: I prefer to use 90% lean Ground Beef for this recipe. (See expert tips)
Liquids: You'll need some Milk, Water, Shortening, and Eggs.
Vegetables: Onions and Cabbage. (See expert tips)
Herbs and Seasonings: Sugar, Kosher Salt, Black Pepper, and Garlic Powder.
Extras: Bread Flour and Instant Yeast. (See expert tips)
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
I made my own homemade dough for this particular recipe, but feel free to use store-bought as well. If you decide to go that route, I recommend using Rhode's frozen dinner rolls. Just be sure to thaw and roll the dough to the desired shape.
First, mix the flour, sugar, and salt in a large bowl.
Next, heat the milk, water, egg, and Crisco to 125°f and pour this over the yeast.
Add the flour and water mixture in a stand mixer bowl and beat on low speed until fully mixed. Then, for about 3 minutes, turn the mixer to a higher speed, add the remaining flour, and knead for about 6 minutes until the dough is smooth.
Place the dough in an oiled bowl and cover with plastic wrap, allowing it to rise and double in size for about an hour.
While the dough rises, cook the onions for a few minutes until they become translucent, then add the lean ground beef, stirring constantly to break it up into a fine texture, and cook until there is no pink left.
Add the salt, pepper, and garlic powder, stirring to combine. Then add the chopped cabbage and cook until the cabbage is wilted and well mixed.
If you're looking for a cheese Runza, add a 2lb bag of cheddar cheese. Mix, allowing it to melt completely.
Finally, Preheat the oven to 350°f.
Punch the dough down, and using a rolling pin, roll out the dough on a clean work surface.
Cut into 22 squares using a pizza cutter.
Working with these one at a time, place ¾ cup of meat mixture in the center of each square and fold the dough over the filling. Pinch the edges tightly to seal them and place them on well-greased baking sheets.
Bake for about 20 minutes or until Golden Brown, and ENJOY!
Expert Tips
- If you'd rather not make your own bread dough, I recommend using frozen bread dough. Rhodes brand dinner rolls have proven to be the best alternative.
- Pre-shredded cabbage and the mixture containing shredded carrots will work fine in this recipe. Carrots are not in a traditional runza, but that won't change the flavor or texture.
- Be sure to get the leanest ground beef that you can. The less fatty the ground beef is, the better.
Recipe FAQs
A bierock and a Runza are one and the same. While Runzas that you get from the fast food chain are rectangular in shape, many homemade runzas are not.
The original Runza is a mixture of seasoned ground beef, cabbage, and onions stuffed into bread dough and then baked to golden perfection
Runza Originated in Lincoln, Nebraska, in 1949 and, as of 2023, has 90 locations between Nebraska, Iowa, Kansas, Colorado, and South Dakota.
A Runza is the branded midwestern version of a German Bierock, which is seasoned ground beef, onions, and cabbage stuffed into bread dough and baked until golden brown.
No. A Pierogi and a Runza are two different things entirely and are unrelated. A pierogi is a dumpling, and a Runza is bread dough stuffed with seasoned ground beef, onions, and cabbage that's baked until golden.
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📖 Recipe
What is Runza
Ingredients
The Dough
- 9 Cups Bread Flour
- ½ Cup Sugar
- 9 tsp. Active Dry Instant Yeast or 4 Packets
- 2 tsp. Kosher Salt
- 1 ½ Cups Whole Milk
- 1 Cup Water
- 1 Cup Shortening (Crisco)
- 4 Eggs
The Filling
- 4 ½ lbs 90% Lean Ground Beef
- 4 Yellow Onions
- 2 Heads of Cabbage - Chopped
- 2 tablespoon Kosher Salt
- 2 tablespoon Black Pepper
- 1 tablespoon Garlic Powder
Instructions
The Dough
- In a large bowl mix the Flour, Sugar, Salt, and Yeast.
- Heat the Milk, Water, Egg, and Crisco to 125°f and pour this over the dry mixture.
- Add the flour and water mixture to a Stand Mixer and mix on low speed until fully incorporated.
- Turn the mixer up to a higher speed and knead for about 6 minutes until the dough is smooth.
- Place the dough in an oiled bowl and cover with plastic wrap allowing to rise and double in size for about an hour.
The Filling
- In a large Stock Pot cook the onions for a few minutes until they start to become translucent.
- Add the lean ground beef and brown, stirring constantly to break it up.
- Add the salt, pepper, and garlic powder. Stir to combine.
- Add the chopped cabbage and cook until wilted and well mixed.
- Add Cheese (Optional)
Roll the Runzas
- Preheat oven to 350°f.
- Punch dough down and roll it out on a clean countertop.
- Place ¾ cup meat mixture in the center of each square, fold dough over the filling, and pinch the edges tightly to seal.
- Place the rolled Runzas on a well greased baking sheets.
- Bake at 350° for 20 minutes or until Golden Brown and slightly dark on the bottom.
Video
Notes
- If you'd rather not make your own bread dough, I recommend using frozen bread dough. Rhodes brand dinner rolls have proven to be the best alternative.
- Pre-shredded cabbage and the mixture containing shredded carrots will work fine in this recipe. Carrots are not in a traditional runza, but that won't change the flavor or texture.
- Be sure to get the leanest ground beef that you can. The less fatty the ground beef is, the better.
Ali says
What is the size of the rolled out bread dough to make 22 runzas? Size of each cut piece of dough? And of using Rhodes frozen rolls instead, do you roll them out together, or does each roll get rolled out to make its own runza? Finally, would you freeze the runzas before or after baking them?
Jeremy Klae says
Hi Ali! Thank you so much for the great questions! I roll the dough out to about 8" so the cut squares would be about 6" scares. That said, they will not all be the same size no matter what. If using Rhodes each roll will get rolled out to be its own Runza. And I always bake them and then freeze them. Also, I wrap them in plastic wrap just to be sure they don't stick together in the freezer. It makes It easier to just pull a few out when we want them. I hope that helps and I look forward to hearing how your Runzas turn out.
Susan Holsan says
Hey there! Born and raised in St. Louis, MO til I attended college in Hastings, NE. Have been a “ transplanted” Nebraskan since graduating 1976. Was introduced to the runza at a Chautauqua Fair in Hastings while in college. Have made who knows how many of them since then. I have never added garlic to mine but do add a dash of Worcestershire and a generous amount of oregano. Pretty much to taste. My family devours them!! Being almost 100% German, best beverage to serve, is of course, beer! ? Cheers! And thanks for all the cool info!
Jeremy says
Hey Susan! Thank you so much for the read! They really are SO good. I typically only make them in the fall/winter during football season but my sister in law has asked three times over the past two weeks when Runza's are going to be made this year. Looks like I might be starting a bit early.LOL