If you're craving a meal that’s comforting and delicious, look no further than this mouthwatering Runza recipe! Imagine soft and pillowy bread dough filled with a savory mixture of ground beef, onions, cabbage, and gooey cheese, all baked to golden perfection.
Original Runzas were introduced to the united states in the late 19th century by immigrants from Eastern Europe and popularized here in the United States. They have become a beloved treat, especially in the state of Nebraska.
This recipe was suggested by our 9 year old and we're so glad we got to make it for her! We love Runza’s because they are so versatile and customizable!
Looking for more easy dinner recipes? Try our Texas Toast Sloppy Joes or Mini Chimichangas!
Reasons Why You'll Love This Recipe
If you're looking to try something new and different, Runzas are a good option. They offer a unique combination of flavors and textures that will totally delight your taste buds. Runzas are also the epitome of comfort food. Their warm and savory filling encased in soft bread dough makes it so satisfying!
Runzas are easy to customize. All you need to do is switch the meat with your favorite vegetables. When it comes to customizing, the options are endless. Other things about runzas are that they are affordable, fancy-looking, kid-friendly, easy to make, and can feed an army without breaking the bank.
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Key Ingredients
Rhodes rolls: These frozen bread dough rolls are a convenient substitute for homemade dough.
Ground beef: Ground beef is a traditional filling in most runza recipes.
Green cabbage: Cabbage is a key ingredient in runzas. It adds sweetness and crunchiness to the pastry. Sauerkraut can be used instead of green cabbage
Step-By-Step Instructions
In a large skillet, cook the ground beef over medium heat until it browns. Drain the excess grease.
Add the onion, garlic, salt, and black pepper and cook until the onion becomes soft and translucent.
Add the chopped cabbage to the beef and onion mixture and cook for an additional 10-15 minutes until the cabbage becomes tender. Set the cabbage mixture aside.
Preheat your oven to 350°F
On a lightly floured surface, roll out each piece of dough ball into a 6-inch circle.
Place a slice of cheese and about ½ cup of the filling onto each circle of dough.
Fold the dough over the beef mixture and then pinch the edges to seal.
Place the runzas seam side down on a greased baking sheet lined with parchment paper.
Brush the tops of the Runzas with an egg wash, olive oil, or melted butter and bake them for 25-30 minutes or until the runzas are golden brown.
Recipe Tips and Tricks
Feel free to add additional spices or herbs to the filling to suit your taste preferences and don't hesitate to experiment with flavors like paprika, thyme, or Worcestershire sauce.
Storage and Reheating Instructions
Leftover Runzas can be stored in freezer bags or airtight containers and refrigerated for up to 3-4 days. To reheat refrigerated Runzas, simply place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until they are heated through.
To thaw and reheat frozen Runzas, transfer them from the freezer to the refrigerator and allow them to thaw overnight. After they thaw, reheat them in the oven at 350°F (175°C) for 10-15 minutes, or until they are warmed all the way through.
Substitution and Addition Ideas
Protein Options: While ground beef is traditional, you can substitute it with ground turkey, chicken, pork, or even a plant-based alternative like crumbled tofu or tempeh.
Vegetable Variations: If you're not a fan of cabbage, you can try using other finely chopped vegetables like spinach, kale, or bell peppers as a filling option.
Cheese Varieties: While cheddar cheese is classic, feel free to experiment with different cheeses like Swiss, mozzarella, or pepper jack for unique flavor profiles.
Seasoning Enhancements: Bring extra flavor to the filling by adding spices and herbs like paprika, cayenne pepper, thyme, or Worcestershire sauce.
Dipping Sauces: Serve your Runzas with your favorite dipping sauces we like to use ketchup, mustard, ranch dressing, or barbecue sauce for an extra kick of flavor.
Sides: You can enjoy your runzas by themselves or with a side of onion rings, or french fries.
Top Tip
To make the process even quicker, you can use pre-made bread dough or a tube of crescent rolls instead of Rhodes rolls. And if the dough happens to be too sticky, just lightly dust your hands and the rolling surface with flour to make it easier to work with.
Recipe FAQs
Can I make this recipe gluten free?
To make this recipe gluten-free, you can use gluten-free bread dough or pastry dough in place of the Rhodes rolls. Additionally, ensure that all other ingredients, such as seasonings and cheese, are gluten-free as well.
Can I freeze the Runzas?
Absolutely! Runzas can be frozen for later use. After baking, allow them to cool completely, then place them in airtight freezer bags or containers. They can be stored in the freezer for up to 2-3 months. Thaw and reheat as mentioned earlier.
Are Runzas and Bierocks the same thing?
While both Runzas and Bierocks are savory pastries, there are slight differences between them. Runzas typically use ground beef as the filling, while Bierocks can be made with a variety of meats. The dough used in Runzas is slightly sweeter and softer, while Bierock dough is more savory and flaky.
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Recipe
Runza Recipe
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Cutting board
- Knife
- Large skillet
- Wooden spoon
- Spatula
- Rolling Pin
- Baking sheet
- Parchment paper
- Pastry brush (optional)
Ingredients
For the bread dough:
- 1 Rhodes rolls bag, thawed
For the filling:
- 1 Pound Ground beef
- 1 cup Medium onion, chopped
- 2 teaspoon Cloves garlic
- 1 teaspoon Salt
- ½ tsp Black pepper, adjust to taste
- ½ Head green cabbage, finely chopped
- 2 Eggs, room temperature
- 12 Slices of cheddar cheese, you can use your favorite sliced or shredded cheese.
Instructions
- In a large skillet, cook the ground beef over medium heat until it browns. Drain the excess grease.
- Add the onion, garlic, salt, and black pepper and cook until the onion becomes soft and translucent.
- Add the chopped cabbage to the beef and onion mixture and cook for an additional 10-15 minutes until the cabbage becomes tender. Set the cabbage mixture aside.
- Preheat your oven to 350°F
- On a lightly floured surface, roll out each piece of dough ball into a 6-inch circle.
- Place a slice of cheese and about ½ cup of the filling onto each circle of dough.
- Fold the dough over the beef mixture and then pinch the edges to seal.
- Place the runzas seam side down on a greased baking sheet lined with parchment paper.
- Brush the tops of the Runzas with an egg wash, olive oil, or melted butter and bake them for 25-30 minutes or until the runzas are golden brown.
Risa Greenwood says
I have never heard of runzas before but these look amazing! My kids would love them. They look like little pockets of deliciousness. Thanks for the new recipe, can’t wait to try them!
Kelly Kardos says
These look and sound amazing you guys