WHAT’S FOR DINNER?
Homemade Runzas
Array/5
COOK TIME
20 min
TOTAL TIME
35 min
SERVINGS
6-8 servings
There’s nothing better than a warm, homemade Runza straight from the oven! This recipe for homemade Runzas is filled with seasoned ground beef, tender cabbage, and melty cheese, all wrapped in soft, golden-brown dough. This Nebraska classic is a family favorite, and can easily be made right at home from scratch!
What is a Runza?
A Runza is more than just food. It’s a Nebraska tradition! If you’re from Nebraska, you already know how special they are, but if you’re not, let me introduce you to one of our Midwest secrets. Runza is actually the name of a fast-food chain that’s been around for generations and serves up stuffed bread pockets filled with savory ground beef, and cabbage, with a hint of spice.
You can trace its roots to an old German woman who first started selling these handheld meals. They’ve become a local obsession, with people grabbing one the second they land at the airport and entire crowds devouring them at r football games. They’re that good!
For me, Runzas will always be tied to my grandma who made them completely from scratch. Dough and all, just like the old German woman before her. I remember watching her roll out the dough, filling each pocket with plenty of beef and cabbage, then sealing them up like little gifts before baking.
These weren’t an everyday thing in our house. They were a special occasion meal. My cousin texted me recently asking for the recipe, which tells you just how much these mean to our family. While I may cheat a little these days with premade dough, the flavor is still the same. Warm, comforting, and packed with nostalgia!
Why You Should Make Runzas At Home
Homemade Runzas taste even better than the fast-food version because you control the ingredients, seasonings, and freshness.
They’re a complete meal wrapped in soft, golden dough, combining ground beef, tender cabbage, and melty cheese into a warm, handheld pocket.
Making them at home lets you customize the filling by adding extra cheese, different spices, or even swapping in ground turkey or sausage for a twist.
They freeze beautifully, so you can make a big batch and have a quick, homemade meal ready to reheat whenever you need something easy and delicious.
Ingredients You’ll Need
Premade Rhodes Frozen Rolls – These make the perfect shortcut for soft, fluffy dough without the extra time and effort of making it from scratch. Let them thaw completely so they’re easy to roll out and shape.
Ground Beef – The hearty, savory filling starts with ground beef, giving the Runzas their classic rich and meaty flavor. Choose lean ground beef to avoid excess grease, but not too lean, so the filling stays juicy.
Cabbage – This adds a subtle sweetness and texture that balances the beef, plus it softens well as it cooks. Chop it small so it blends into the filling and doesn’t overwhelm each bite.
Onion – Adds depth and a little sweetness to the filling as it cooks down with the beef. I love using a yellow onion for that perfect balance of savory and sweet.
Seasonings – To season I use a bit of salt, black pepper, and garlic powder to bring out the natural flavors in all of the ingredients.
Cheddar Cheese Slices – Melts into gooey, cheesiness inside each Runzag. I like sharp cheddar for a bold flavor, but any melty cheese will work.
Butter – Brushed on top before baking, it gives the Runzas that golden-brown, bakery-style finish and adds a little extra richness.
How To Make Homemade Runzas
Prepare for baking: Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside while you prepare the filling and dough.
Cook the beef and onions: In a large skillet over medium-high heat, add the ground beef and chopped onions. Cook until the beef is fully browned and the onions are soft and translucent. Drain any excess grease to prevent the filling from becoming too oily.
Add the cabbage and seasonings: Stir in the chopped cabbage, garlic powder, salt, and pepper. Reduce the heat to low and cook until the cabbage softens and wilts, blending with the beef mixture. Stir occasionally, then remove from heat and let it cool slightly.
Prepare the dough: On a lightly floured surface, take two thawed Rhodes bread rolls and press them together. Use a rolling pin to flatten them into a roughly 6-inch square. If the dough sticks, sprinkle a little flour on top or roll it between sheets of parchment paper.
Fill the Runzas: Place about ⅓ cup of the beef and cabbage mixture in the center of each dough square. Add half a slice of cheddar cheese on top.
Seal and shape: Fold one side of the dough over the filling to form a rectangle, then pinch the edges together to fully seal. Make sure there are no gaps so the filling stays inside while baking. Place each filled Runza seam-side down on the prepared baking sheet.
Brush with butter and bake: Melt the butter and brush it over the tops of each Runza for a golden, flavorful crust. Bake in the preheated oven for 15 to 20 minutes or until the dough is golden brown and cooked through. Let the Runzas cool for a few minutes before serving to allow the filling to set. Enjoy!
Expert Tips
Thaw the dough completely before rolling so it’s soft and easy to work with. Cold dough resists stretching and can snap back, making it harder to shape.
Lightly flour your work surface and rolling pin to prevent the dough from sticking. If it’s still too sticky, let it rest for a couple of minutes before rolling again.
Chop the cabbage small so it blends into the filling instead of creating big chunks. This helps it cook down faster and makes the filling easier to wrap in the dough.
Drain the beef well after cooking to keep the filling from getting too greasy. A little moisture is fine, but too much can make the dough soggy.
Let the filling cool slightly before assembling so the dough doesn’t get too soft or sticky. Warm filling can make it harder to seal the edges properly.Stretch the dough slightly before folding to help it fully cover the filling. A little extra give makes it easier to pinch the edges together without tearing.
Pinch the seams tightly and tuck them underneath so they stay sealed while baking. If the dough isn’t sealed well, the filling can leak out in the oven.
Space the Runzas apart on the baking sheet so they bake evenly and don’t touch as they rise. Crowding them too close can make the edges softer instead of crisping up nicely.
Let them cool for a few minutes before eating so the filling isn’t scorching hot.
Ways To Customize
Swap out the ground beef for ground turkey or chicken for a lighter version that still keeps the filling hearty.
Add sautéed mushrooms to the filling for extra depth and an earthy, umami flavor that pairs well with the cabbage and beef.
Use pepper jack or Swiss cheese instead of cheddar for a different flavor profile.
Mix in a little Worcestershire sauce or soy sauce with the beef while cooking to enhance the savory flavors.
Roll out the dough thinner for a crispier, bakery-style crust or leave it slightly thicker for a softer, more pillowy bite.
Sprinkle sesame seeds or everything bagel seasoning on top of the buttered dough before baking for added texture and flavor.
Replace the cabbage with sauerkraut for a tangier, more traditional German-inspired version.
Add cooked and crumbled bacon to the filling for a smoky, salty flavor that blends with the beef and cheese.
Turn them into a spicy version by mixing in chopped jalapeños, red pepper flakes, or a dash of hot sauce.
Storing & Freezing
Storing: Keep leftover Runzas in an airtight container in the refrigerator for up to four days. Let them cool completely before storing to prevent condensation from making the dough soggy.
Freezing: Wrap each baked Runza individually in plastic wrap or foil, then place them in a freezer-safe bag or container. They can be frozen for up to three months and reheated straight from frozen for a quick and easy meal.
Reheating: For the best texture, warm them in a 350°F oven for 10–15 minutes until heated through. To reheat from frozen, bake at 350°F for 25–30 minutes, covering with foil for the first half of the baking time to prevent over-browning. A microwave works for a faster option, heating in 30-second intervals, but the dough will be softer rather than crispy.
FAQ
Can I make the dough from scratch instead of using premade dough?
Yes, homemade dough works great if you want a more traditional touch. A simple yeast dough with flour, water, yeast, sugar, and butter will give you that classic soft texture.
How do I keep the filling from making the dough soggy?
Drain any excess grease from the beef and let the filling cool slightly before assembling. This helps prevent steam from softening the dough too much while baking.
What’s the best way to keep Runzas from bursting open while baking?
Pinch the edges tightly and place the seam side down on the baking sheet. Letting the dough rest for a few minutes before baking also helps it hold its shape.
Can I air fry Runzas instead of baking them?
Yes, air fry at 350°F for 10–12 minutes, flipping halfway through. Check that the dough is fully cooked and golden brown before serving.
Why did my dough shrink back when I rolled it out?
If the dough is too cold, it will resist stretching. Let it sit at room temperature for 10–15 minutes before rolling to make it more pliable.
More Easy Midwest Recipes
Print
Homemade Runzas
A Nebraska classic, the Runza is peppery spiced ground beef, mixed with cabbage surrounded by a oft dough and melty cheese.
Ingredients
Premade Rhodes Frozen Rolls, thawed
Filling:
2 lbs ground beef
1 small head of cabbage (about 4 cups)
1 large onion, chopped
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
Cheddar cheese slices
2 Tablespoons butter, melted
Instructions
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Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.
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In a large skillet over med/high heat, add the ground beef and onions. Once beef is cooked through and onions are soft, grain grease. Add chopped cabbage, garlic powder, salt and pepper. Mix together and cook on low heat until cabbage is soft and wilted.
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On a floured surface, take 2 of the Rhodes thawed bread roll dough and roll out into a square, about 6 inches. Place about ⅓ cup of the beef mixture in the middle and half a slice of cheese.
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Fold one side of the dough over to the other and pinch the edges together to close up.
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Place on a sheet pan. Brush melted butter over the tops of each Runza.
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Bake at 350 degrees for about 15-20 minutes until golden brown.
Notes
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