Nebraska’s Homemade Runzas

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Nebraska’s famous Runzas made at home! A bread dough pocket, made with frozen bread dough,  stuffed with cabbage, onion, seasoned ground beef, and sometimes cheese.  Baked until golden brown.  Delicious!
 
Homemade Runza / Bierocks
 
If you grew up in Nebraska, or if you have ever even driven through Nebraska, you have seen a fast food place called Runza.  Runza is famous for its Runzas, what else? 
 
If you have to ask what a Runza is, then us Nebraskans know you have never visited our fine state.  But you may have heard it called by its Volga German name, the Bierock. runza logo

Many New Runza Flavors Over the Years

Over the years Runza added on a bunch of different flavors of their world-famous sandwich.  As I mentioned the traditional Runza is filled with cabbage, onion and seasoned ground beef.  You can also order that traditional sandwich with cheese.  
 
They experimented with lots of flavors over the years; The Italian Runza, The Cheeseburger Runza, The Vegetarian Runza, and The Swiss Cheese Mushroom Runza. (which on a sidebar note is my favorite burger they have, the Swiss Cheese Mushroom Burger. Yum.)
 
These days, you can even order a Southwest version, a BLT version, a bbq bacon and a spicy jack Runza Sandwich from Runza’s menu.
 
And for you out of towners, that can’t just hop in your car and drive-thru for a piping hot Runza sandwich and the best crinkle-cut fries, or amazing onion rings, (or you can get both and order the “frings!” — just don’t forget to get a side of the best Ranch ever to dip them in!)
You can even order these Nebraska Stuffed Beef Sandwiches online and have them shipped to you. Or of course, follow my super simple Runza Sandwich recipe that uses frozen bread dough, and make your own from scratch!
 
 
Homemade Runza photo of the inside sq
 
Sure, you can make your own bread dough if you’re into that.  But this recipe of mine here uses frozen bread dough to make life a whole lot easier.  
I have heard that some people make their Runzas with sauerkraut? I have always used cabbage.  And you all know how much I LOVE my ‘Kraut!
 
 
Homemade Runza Sandwiches - An Affair from the Heart
 

Love it?? Pin it!! 

Don’t forget where you found this Copy Cat Runza recipe! Make sure you pin it to your favorite Pinterest board before you go!
 

 

 

Homemade Runzas Husker Football

The History of the Runza

“It’s a Midwest thing.” Sally Everett opened the first restaurant in 1949 in Lincoln, NE.  She passed it down to her sons, and now it’s still in the family, run by her grandchildren.  
 
Runza prides itself on fresh ingredients, and they show it, by starting early to make the bread dough, season the beef and cook it with the cabbage and onions before stuffing each sandwich by hand. 
In keeping with the tradition of freshness, you will find most restaurants in the state of Nebraska, a couple in the neighboring states, but they have chosen to never go Nationwide to keep up the quality of food and service. 
 
If you google “Famous Nebraskan Food,” you can bet your bottom dollar that Runza is right there!
 
 
 
 
 
runza collage
 
We are avid Husker fans.  We go to pretty much every home football game, and host a tailgate every weekend. 
There is nothing like a hot Runza at the game, especially when it’s freezing outside.  Did you know they also make fantastic hand warmers?
 
 
Homemade Runzas football napkin sq
 
Runzas and football just go hand in hand.  They make excellent tailgate food!
 
 
 
tommy lee goes to college movie promo graphic
I am and have always been a huge fan of the band Mötley Crüe.
Tommy Lee, the drummer of Motley Crue, spent some time in Nebraska in 2005, when he did a reality show called Tommy Lee Goes to College.
 
 
marching band guy
 
He attended the University of Nebraska and even played in the drumline at the Husker games!
 
 
And…he got addicted to Runzas.  Shortly after his stay in Nebraska, the band came here on tour.  He had the UNL Marching band open the show.  
 
Before that concert, he tweeted “Just had my Runza…now I am ready to rock!”
 

 

How Do I make Homemade Runzas?

So, the recipe I use actually calls for frozen loaves of bread dough.  But due to the state of the grocery stores during COVID-19, I was unable to find the loaves. 
So I opted for the frozen dinner rolls.  They worked great!
 
You will need: ground beef, frozen dinner rolls, green cabbage, onion, and salt & pepper.
 
package of buns on stove
 
Rise dough according to package instructions.  
 
 
runza filling in a bowl
 
 
Prepare the filling by browning your ground beef with the onion until the ground beef is cooked about halfway.  Add in the shredded cabbage, cover with a lid and cook until the ground beef is done and the cabbage is cooked.  Salt and pepper to taste.
 
 
collage of folding runza
 
On a lightly floured surface roll out two if the dinner rolls into a rectangle approximately 5″x7″.
Scoop approximately 1/3 cup of filling into the center, spread out.
Fold the top up and the bottom edge of the dough and press corners to seal.  
Then, fold the left side in, pinch to seal.
Fold the right side over, covering the left, and pinch to close. 
 
 
collage of buttering runza rolls
 
Place the Runzas, seam side down onto a greased cookie sheet.
Brush them with melted butter.
Bake. 
 
 
 
Homemade Runza Sandwiches
 
 

Do you have any other recipes from Nebraska Restaurants?

I do!! Not only do I have the recipe for Nebraska’s Homemade Runzas, but I also have these other Nebraska restaurant favorite recipes:
 
 
 

My Original Runza Post

I originally posted this recipe for the first time on November 16, 2011.  That is my sister’s birthday.  She is one of the many friends and relatives, that have moved away, who make Runza their first stop when they visit.  They make it easy, we have a Runza at our airport!

 
three fans standing outside huskers sign
 
Here is a photo of my husband and I with my sister, Teresa at a Husker bar for a game in San Diego where she lives.  
Well, if you can imagine, this being one of the very first recipes that I posted here, the photos were God-awful.  I decided it was time to get them updated and re-shared with all of my readers! 
Because what kind of a nice Nebraska Girl would I be if I didn’t?
 

 

Freezing and Re-Heating Runza Sandwiches

Can I freeze Runzas?  Absolutely! There are two ways to go about freezing them. 
 
The first way is freezing them unbaked.  Prepare the sandwiches to the step where you place them seam side down on the baking sheet. Place the baking sheet in the freezer for a little bit, to let them firm up a bit.  Wrap each sandwich in plastic wrap and then in foil.  Place 4 wrapped sandwiches inside a gallon ziplock bag and freeze for up to 3 months.
 
The second way to freeze a Runza is to bake them per instructions.  Completely cool them, before wrapping in plastic wrap, then foil, then placing in a ziplock bag.  Re-heat within 3 months.  
 
Re-Heating frozen and unfrozen Runzas
 
When re-heating a Runza that has not been previously baked, you will need to thaw the frozen Runza and brush the tops with butter, before baking for about 30 minutes at 375 degrees.
 
For previously baked, place the frozen sandwich in the oven on a baking sheet and bake them at 350 degrees for about 20 minutes.  
 
When you are just re-heating your Runza sandwich, it will only take about 10 minutes.  Wrap the sandwich in foil, place on a baking sheet, and bake at 400 degrees for 10 minutes. 
 
Re-Heating Runzas in the air fryer works great, too! Set the air fryer to 400 degrees, and place a sandwich (no need to wrap in foil) in the air fryer for about 5 minutes.  Air fryers vary, so please watch it closely the first time you do it. 
 

There is No Place Like Nebraska

I am a Nebraska girl, born and raised. I love my home state, and I can’t imagine living anywhere else. 

Over the years I have been featured in two magazines, Nebraska Life and Omaha Magazine. It was so amazing to be recognized by them!

 
Homemade Runzas HERO image
 
What do you say we whip up some of these Homemade Runzas right now?  Let’s get to the 4 ingredient Runza recipe!    M.
 
 
 
Homemade Runza / Bierocks on a black and white striped surface
4.36 from 114 votes
Print Recipe

Homemade Runzas

Make Nebraska's famous Runza Sandwich at home! A bread dough pocket, filled with cabbage, onion, and seasoned ground beef, baked until golden brown. This recipe makes one dozen sandwiches but is easily cut in half. OR you can make them and freeze them!
Prep Time15 minutes
Cook Time45 minutes
Additional Time3 hours
Total Time4 hours
Course: Sandwiches
Cuisine: American
Keyword: Bierocks, Homemade Runzas, How to freeze and re-heat Runzas, How to make Nebraska's Runzas, How to make Runzas from scratch
Servings: 12
Calories: 530kcal
Author: Michaela Kenkel

Ingredients

  • 1 1/2 pounds of lean ground beef
  • 1 small head of cabbage shredded (about 4 cups)
  • 1 small onion diced (about 1/2 cup)
  • 24 Frozen Bread Dough Dinner Rolls
  • salt and pepper
  • melted butter

Instructions

  • Place frozen dinner roll dough on a sheet pan and rise according to package instructions. It will use 2 rolls for each sandwich.
  • While dough rises, begin browning your ground beef and onion in a large skillet. When the meat is about halfway done, add in the shredded cabbage and cover with a lid. Cook until meat and cabbage are done. Drain off any excess grease or liquid. Set aside.
  • When rolls have risen completely, lightly flour your surface. Remove two rolls and form a ball. Roll the ball out into a rectangle approximately 5"x7".
  • Place approximately 1/3 cup of the filling in the center of the dough and spread out from top to bottom.
  • Fold the bottom up and the top of the dough down and press to seal. Fold the left side over, pinching to seal. Then do the right side, gently stretching to cover the left. Pinch closed.
  • Place each sandwich on a greased cookie sheet, seam side down.
  • Let rise again for another 30-45 minutes.
  • Preheat oven to 375 degrees F.
  • Brush the tops with melted butter.
  • Bake in a preheated oven for 30 minutes, or until bread dough is golden brown.
  • Serve hot.

Notes

Freezing and Re-Heating Runza Sandwiches

Freezing Runza Sandwiches
There are two ways to freeze them. The first way is freezing them unbaked.  Prepare the sandwiches to the step where you place them seam side down on the baking sheet. Place the baking sheet in the freezer for a little bit, to let them firm up a bit.  Wrap each sandwich in plastic wrap and then in foil.  Place 4 wrapped sandwiches inside a gallon ziplock bag and freeze for up to 3 months.
The second way to freeze a Runza is to bake them per instructions.  Completely cool them, before wrapping in plastic wrap, then foil, then placing in a ziplock bag.  Re-heat within 3 months.  
 Re-Heating frozen and unfrozen Runzas
If your Runza is not baked, you will need to thaw the frozen Runza and brush the tops with butter, before baking for about 30 minutes at 375 degrees.
If your Runza has been previously baked, place the frozen sandwich in the oven on a baking sheet and bake them at 350 degrees for about 20 minutes.  
If you are just re-heating your Runza sandwich, it will only take about 10 minutes.  Wrap the sandwich in foil, place on a baking sheet and bake at 400 degrees for 10 minutes. 
Re-Heating Runzas in the air fryer works great, too! Set the air fryer to 400 degrees, and place a sandwich (no need to wrap in foil) in the air fryer for about 5 minutes.  Air fryers vary, so please watch it closely the first time you do it. 

Nutrition

Serving: 1sandwich | Calories: 530kcal | Carbohydrates: 67g | Protein: 20g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 3g | Cholesterol: 40mg | Sodium: 1370mg | Fiber: 4g | Sugar: 10g
 
This recipe was first posted on November 16, 2011.  It was updated to improve user experience on April 23, 2020.

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50 Comments

  1. I stumbled on your website on Facebook when I read about the “Forgotten Roast” article, I recognized your Gramma’s cookbook from Morris Press, Kearney. I am a born, raised and moved away from Nebraska gal. I have several cookbooks from their company. Love them all. Thank you for sharing. I too love Runzas and will try your recipe.

    1. Hi, Dorothy!! It’s one of my favorite cookbooks ever! Happy to hear that you enjoy it as well, and that you found another recipe to try! Once a Nebraskan, always a Nebraskan at heart! <3

  2. I use sauer kraut well drained and add cumin, tabasco, and accent to make them have a slight spicy taste.

  3. Thank you so much for this recipe. My aunt Betty who came from Nebraska and moved to California for a short while made these wonderful Runza’s. years ago. I’m going to try your recipe, I’m anxious to make them.

  4. Thanks, Michaela! I’m a born and raised Nebraska gal. My husband and I lived in Lincoln for 7 years and had no choice but to become rabid Cornhusker fans! I love runzas! I’ve made them with bread dough but I remember the dough as being kind of a cross between bread and pie crust. This was back in the 70’s so maybe the restaurants started using bread dough. I’m going to make some up and have them in the freezer. Thanks, again, and GBR!

  5. This recipe has been in our family for over a hundred years. We are German and from Michigan. Of course only our generation uses frozen bread dough. Still a favorite when we all get together.

  6. Stumbled on your site while looking for a Runza recipe. Not a native Nebraskan, but lived there for 15 years and became hooked on Runzas! I watched a video of the current Runza president and he mentioned that “spices” were used in the meat mixture. Have you ever experimented with adding anything other than salt and pepper – maybe something that would give it a regional, German, flavor? I am also wondering if anyone has ever tried to bake these in an air fryer, and what kind of luck they’ve had. I see someone here said she’d like to send these to work with her husband, but he’d have to heat them in a microwave. I wondered if cooking them in an air fryer would be quick enough for someone who has a short lunch break. Putting a frozen Runza in a non-refrigerated lunch would allow it to thaw and “rise” some. Putting it in an air fryer (maybe his company would put one in the dining space) ought to cook it pretty fast. Voila, a fresh Runza!

    1. I know there are some that add other spices, one that comes to mind is celery seed. But we have always just enjoyed them like this! I think the woman that was putting them in her husband’s lunch probably baked them first before freezing, which is what I would suggest doing. 😉

  7. I am so excited to make these tonight. I am from Nebraska now transplanted in Nashville. Going to make these for my co-workers who don’t know what Runza’s are. Wish I could get the fries with their honey mustard. I will be slicing the runza to add cheese and mushrooms. Have you tried that? GBR

  8. I remember taking home economics class in high school and we made runzas. They also served them in our cafeteria…we are talking 1976. I cannot believe I actually stumbled across this recipe after not having eaten one since high school.

    1. What a great memory, thank you for sharing with me. I wish they still had kids take home economics these days! I hope you make some for old times’ sake!

  9. Can I add a slice of cheese to the center of the dough before adding the meat mixture? If not, how do you add cheese? I want to make the original Runzas, not the casserole. Or could I add a slice of swiss cheese and some canned or cooked mushrooms to the dough before adding the meat mixture? I was born and raised in Nebraska, and have been a Runza fan all my life!

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