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nebraska runza

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

This Runza Recipe is made with already prepared frozen roll dough and browned ground beef mixed with onion, cabbage and seasoned with salt and fresh ground black pepper. The end result is absolutely delicious, quick and much easier than mixing the dough from scratch. These are always a hot commodity and a huge hit with family and friends. I love to serve them with Easy Vegetable Soup, Creamy Dill Pickle Soup, and French Onion Soup.

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yield 18 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For nebraska runza

  • 16
    rhodes roll (frozen unbaked roll dough)
  • 1 lb
    lean ground beef
  • 2 Tbsp
    butter
  • 1 sm
    onion finely chopped
  • 2 c
    finely chopped cabbage
  • salt and pepper to taste
  • 1
    egg
  • 1 Tbsp
    milk

How To Make nebraska runza

  • 1
    Place frozen rolls several inches apart on parchment covered baking sheets. Cover with plastic wrap and allow to rise at room temperature until double in size. This can take 3-5 hours so plan accordingly.
  • 2
    Brown the ground beef in a large skillet over medium heat. When the beef is about halfway browned add the butter, onion and cabbage. Then cook until the beef is browned and onions and cabbage are soft. Let it cool for a few minutes.
  • 3
    Preheat oven to 350 degrees.
  • 4
    Using your fingers work each dough ball into a circle patty looking like a miniature pizza dough. Scoop a rounded spoonful of hamburger mix into the center of the dough. 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. Continue working until all the dough balls are filled. Cover with plastic wrap for 30 minutes.
  • 5
    Whisk together the egg and milk. Gently and lightly brush the dough with the egg wash. Bake for 18-20 minutes or until golden brown rotating the baking sheet halfway through.
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