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!
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. 
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!
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!
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!
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!
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?
Runzas and football just go hand in hand. They make excellent tailgate food!
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.
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.
Rise dough according to package instructions.
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.
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.
Place the Runzas, seam side down onto a greased cookie sheet.
Brush them with melted butter.
Bake.
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:
- Surfside ClubCorn Fritter Recipe
- Taxi’s Cabbage & Bleu Cheese Soup
- El Bee’s Margarita
- Butter Brickle Cookies, did you know Butter Brickle Ice Cream originated in Nebraska?
- Sloppy Dorothy Sandwich, made with Nebraska’s own Dorothy Lynch
- Kool-Aid Play-Doh Recipe, Kool-Aid originated in Nebraska, too!
- Traditional Reuben Sandwich, originated at the Blackstone Hotel in Omaha, NE
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!
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.
What do you say we whip up some of these Homemade Runzas right now? Let’s get to the 4 ingredient Runza recipe! 
Yield: 12
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 Time
15 minutes
Cook Time
45 minutes
Additional Time
3 hours
Total Time
4 hours
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 Information:
Yield:
12 sandwichesServing Size:
1 sandwichAmount Per Serving: Calories: 530Total Fat: 20 ggSaturated Fat: 6ggTrans Fat: 3ggUnsaturated Fat: 0gCholesterol: 40gmgSodium: 1370gmgCarbohydrates: 67ggFiber: 4ggSugar: 10ggProtein: 20gg
Nutrition isn't guaranteed accurate.
This recipe was first posted on November 16, 2011. It was updated to improve user experience on April 23, 2020.
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Teresa says
Oh, Michaela!
You made me laugh and cry at the same time reading your blog post!!
🙂 I am LOVING your new website! You have always been so creative – and a Great Cook – no wonder your new business is such a success.
Thank you for always being such a wonderful, warm, thoughtful friend and Sistah!!!! Can’t wait for our next adventure!
Love You!!
Teresa
Kat says
I haven’t had one of these in a very long time. They are delicious!
Jere Cassidy says
I will be driving through Nebraska this summer so I am definitely looking for these Runzas. I always love hearing about regional foods.
Sisley White says
I love little bitesize treats and it’s great to have bitesize savouries. I can’t wait to make them again.
Elaine says
I doubt I have tried runzas before, which makes this recipe such a great find for me. Excited to make these over the weekend!
Krissy Allori says
My mom used to make something so similar to this and I never did get the recipe. Now she is gone and I’ve been looking for something like it for a long time. This is it!! I can’t wait to make these and take a walk down memory lane.
Michaela Kenkel says
Enjoy, Krissy!
Janelle says
this looks very similar to something my mum cooks – yum!
Biana says
These runzas look so delicious! Thank you for explaining how to make them, I will be trying them soon. It’s great that you don’t need too many ingredients to make them.
Nart | Cooking with Nart says
These look so delicious and filling! I’d have one for breakfast any day!
Veena Azmanov says
With such amazing homemade recipes I am ready any day for guests or picnics too. I love your freezer option. This is delicious and yum.
Christie says
What a neat post! These Runzas look delicious and I’m sure my family would love them. Thanks for sharing!
Mary Berg says
These are very similar to the pasties found in Upper Michigan, Wisconsin, etc. The filling is slightly different, but the basics are the same. Never thought of using prepared frozen dough though. That would take a lot of the work out of these, that’s for sure. Great idea. Will try these “Runzas”
Michaela Kenkel says
I am happy that you will be giving them a try! I have heard a few people say they are similar to pasties. I need to check out the recipe for those, too!
CATHERINE LEE says
This is just like my grammas family favorite beirocks recipe. Only difference was we used chopped cooked roast beef. Definitely need to try your ground beef version!
Michaela Kenkel says
And I need to try them with the roast beef!! Sounds yummy!!
Suzanne Rich says
We make these to take on hunting and fishing trips . We use box hot roll mix.. hamburger, cabbage,onions,bell pepper. Have made with roast beef and pulled pork too. Great anytime.
Michaela Kenkel says
Love that green pepper addition! I had another reader mentioned roast beef – I need to give that a try!
Anita says
I have never tried runzas before, but they look so delicious, and so much easier to prepare and bake than regular meat-filled bread.
Ashley says
These were great! Your comment about how some people use sauerkraut inspired me, I made a play on a Reuben with these. I used Whiskey Dill Sauerkraut instead of cabbage and added to the assembly a drizzle of thousand Island dressing and half a slice of swiss cheese to each. I’ve never used thaw and bake bread before so there was definitely a learning curve but it worked out well and is definitely going to be on regular rotation. I’m thinking of trying the mushroom and Swiss one you mentioned and using caramelized onions instead of diced onions. 🙂
Michaela Kenkel says
That sounds incredible! If you have followed me long, you’ll know how much I love Reubens!! I have so many unique ways to use those amazing flavors here on my blog. I need to give that a try — the caramelized onions sound fabulous, too!
Bobette Larsen says
I have made Runza’s with a dough recipe from scratch. This would be quicker for sure. I’ve heard of using frozen bread dough too. I think today is the last day for Temperature Tuesday. Hopefully we get that today. Thanks for bringing this recipe to those who do not live in our area. These are a real treat.
Michaela Kenkel says
I think they actually cost a few cents today!! LOL The last two Tuesdays they have been free thanks to Mother Nature! You can use frozen bread dough, too. 🙂
Tom says
Noticed you mentioned Bierocks, the Volga German version, it’s typically more square but the same ingredients. At the 2021 Oktoberfest Oct 1&2 in Hays Ks we will attempt the worlds largest Bierock. Come and check us out. oktoberfesthays.com
Michaela Kenkel says
I’d love to!! That sounds like a blast!!
Chrystal Campbell says
Born and Raised in Nebraska. Now I live on the east coast No one here here knows what I’m talking about when I say the word Runza. I miss them thanks for the recipe
Michaela Kenkel says
I hope you give it a try!! Maybe share some with friends there so they know what they have been missing! 😉
Renee Wyckoff says
Is this the same as bierox?? We always ate them, but I’d forgotten about them. I think they sound terrific! I can’t wait to try this recipe.
Michaela Kenkel says
Yep!! Just here in NE they are called Runzas. I think sometimes bierocks have kraut?
Dorothy O. says
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.
Michaela Kenkel says
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
Diane Hunt says
I use sauer kraut well drained and add cumin, tabasco, and accent to make them have a slight spicy taste.
Linda Wallace says
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.
Michaela Kenkel says
So happy you found it! There is nothing like a good old fashioned Runza!! <3
Betty says
Anybody tried reheating these in a microwave? Would love to be able to put these in my husband’s work lunch.
Michaela Kenkel says
I think they would be just fine! Maybe a little softer than when they come right from the oven, but still yummy!!
Sally Swanson says
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!
Michaela Kenkel says
Hi, Sally!! Thanks for the message – My twins both go to UNL so we are in Lincoln a lot! 🙂 I hope you love the Runzas!! Go Big Red!!
Debra says
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.
Barbara Haag says
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!
Michaela Kenkel says
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. 😉