Easy Runza
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The easiest runza recipe! Made with frozen Rhodes rolls, these delicacies are packed full of juicy ground beef and tender cabbage, and have become a popular food for college football in Nebraska! Sneak in some cheese and serve with french fries or onion rings.
If you don’t have time to make your own dough, you can buy Rhodes frozen dinner rolls. They usually come in a bag of 36 rolls, so you’ll have some extra rolls for your next dinner! This recipe is a great freezer recipe. You can make the runza from start to finish, freeze them, thaw then reheat and enjoy.
This was my first time ever hearing about runza (otherwise known as bierocks). It’s a popular dish in Nebraska that is believed to have German and Russian roots, dating back to the 18th century, and the recipe eventually made its way to the Midwestern area of America, where it was originally served as lunch for the field workers. I added some cheese to a few of them just because. It can be baked in many shapes such as squares, triangles, or half-moons, although the authentic Nebraskan version is almost always baked in a rectangular shape.
How to make Easy Runza
Cut the time by using Rhodes frozen dinner rolls. You’re more than welcome if you want to make your own dough!
- Rhodes Frozen Dinner Rolls: These are the best! I love using frozen bread dough. It’s budget friendly too and super convenient to have in your freezer.
- Ground Beef: I recommend using an 80-20 fat ratio for this. You can even go 85-15. It will become a bit dry if you use leaner meat. If you have no choice, then wrap some cheese to combat the dryness.
- Green Cabbage: The most common cabbage for runza. The cabbage comes from german and Russian roots, so it’s a must! If you don’t like cabbage, then it’s ok! You won’t even taste it.
- Yellow Onion: A must-have ingredient for runza!
- Salt & Pepper
- Butter: To brush the tops with before baking (and maybe after!)
Allow the frozen dinner rolls to rise according to the directions on the package. Preheat the oven to 350F. In a sauté pan, brown the ground beef, and onions until the beef is no longer pink. Drain the beef, then add in the cabbage. Cook until the cabbage is tender. Season with salt and pepper. Take 2 dinner rolls and smash them together into a 6-inch circle. Divide the filling among the 12 circles (about 1/3 cup each). Using your fingers, bring up the edges of the dough and pinch to close. Roll gently between your hands to work the seams. Place the rolls back onto the sheet pan pinched side down. Bake for 18-20 minutes until golden brown, rotating the pan halfway through cooking.
Tips & FAQs
-
Storage: You can keep these in the fridge in a Ziploc bag or container for up to 3 days. These are freezer friendly!
- Freeze: Once these are baked, allow them to cool completely. Store in a freezer-safe Ziploc bag for up to 3 months.
- Reheat: Allow it to thaw. Wrap in aluminum foil and bake at 325F for 30-40 minutes. Microwaving is not recommended. This will cause the bread to be soggy.
- Throw in some cheese! A traditional runza doesn’t have cheese in it, but I recommend doing it! I added some Colby jack to my runzas, but you can do mozzarella, American, cheddar, or pepper jack! Try adding a cube of Velveeta cheese! (I just love Velveeta cheese).
- Instead of cabbage, you can use 2 (8oz) cans of sauerkraut.
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Easy Runza
Ingredients
- 12 Rhodes Yeast Texas Rolls, or 24 Rhodes Yeast Dinner Rolls, thawed but still cold
- 1 lb ground beef (80-20 lean)
- 4 cups chopped green cabbage
- 1 small yellow onion, diced
- Salt & pepper, to taste
- 3 tbsp butter, melted
Instructions
- Place the frozen rolls a few inches apart on baking sheets lined with parchment paper. Cover with plastic wrap and allow to rise at room temperature until double in size. This can take 3-5 hours so plan accordingly.
- Preheat the oven to 350F. In a skillet, cook the ground beef and onions until the beef is no longer pink, about 10 minutes. Drain and return to the skillet.
- Add in the chopped cabbage and cook until tender, about 5 minutes.
- Flatten each Texas roll or 2 dinner rolls into a 6-inch circle. Divide the filling among the dough circles (about 1/3 cup each).
- 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.
- Brush the melted butter onto the tops of the runzas. Bake for 18-20 minutes or until golden brown, rotating the pan halfway through cooking.
Notes
Storage: You can keep these in the fridge in a Ziploc bag or container for up to 3 days. These are freezer friendly!
- Freeze: Once these are baked, allow them to cool completely. Store in a freezer-safe Ziploc bag for up to 3 months.
- Reheat: Allow it to thaw. Wrap in aluminum foil and bake at 325F for 30-40 minutes. Microwaving is not recommended. This will cause the bread to be soggy.
Throw in some cheese! A traditional runza doesn’t have cheese in it, but I recommend doing it! I added some Colby jack to my runzas, but you can do mozzarella, American, cheddar, or pepper jack! Try adding a cube of Velveeta cheese! (I just love Velveeta cheese).
Instead of cabbage, you can use 2 (8oz) cans of sauerkraut.
Nutrition Facts
Calories
247.01Fat (grams)
13.18Sat. Fat (grams)
5.38Carbs (grams)
21.68Fiber (grams)
2.31Net carbs
19.37Sugar (grams)
1.7Protein (grams)
10.58Sodium (milligrams)
294.06Cholesterol (grams)
34.47The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used. Nutritional information reflects texas rolls.