Runzas

While you might not be familiar with runzas, you’re likely familiar with the concept of a hand pie. Many cultures have their own versions, whether they’re called pierogis, empanadas, pasties or samosas. (I bet you’ve heard of a hot pocket, too!) What all of these foods have in common is that they’re made by wrapping a dough around a savory filling. When it comes to runzas—Nebraska’s version of hand pies—expect a handheld pocket sandwich made with a soft and fluffy yeast roll and a savory meat and vegetable filling.

What are runzas?

A quick history lesson will shed some light on the origin of runzas. In the 1760s, many German farmers immigrated to the Russian empire at the behest of Catherine the Great. They settled in the Volga River valley region, earning them the name “Volga Germans.” There, they adapted the Russian pierogi (a meat-and-vegetable-filled dumpling) recipe to create the bierock, a hand-held sandwich with yeast dough and a savory filling that was perfect for carrying into the fields for a long day of work.

In the 1870s, large numbers of Volga Germans immigrated to the United States, where many established farms in Nebraska and the surrounding Great Plains region. In Nebraska, the bierock became more familiarly known as runza—a variation on the term krautrunz or runsa, which are low German dialect terms meaning “belly.” The name was formalized (and trademarked) by Sally Everett in 1949 when she opened the first Runza restaurant with her brother Alex Brening in Lincoln, Nebraska. (Runza is the name of the restaurant chain as well as the general name of the recipe.)

Today, there are 90 Runza restaurants spread across Nebraska and parts of the Great Plains. Since the 2000s, runzas have become a popular handheld snack to eat at Cornhusker football games at the University of Nebraska’s Memorial Stadium.

Ingredients for Runzas

• Dinner rolls: Using dinner roll dough from the freezer section of the grocery store makes this runzas recipe a breeze. Look for large or Texas-size dinner rolls, because smaller rolls will be harder to fill. You can also make dinner roll dough from scratch if you prefer.
• Butter: Butter is used to brown the ground beef and saute the onion filling.
• Ground beef: We love the versatility of this meat and the fact that there are thousands of recipes with a pound of ground beef. For this recipe, look for ground beef that’s 80 percent lean and 20 percent fat, which will provide plenty of flavor in this recipe. (It’s also the best ground beef for burgers.)
• Onion: Chopped onion adds plenty of flavor to the filling.
• Beef bouillon granules: Beef bouillon granules enhance the beefy flavor of the filling.
• Coleslaw mix: You can use a store-bought coleslaw mix, or freshly shred cabbage for this homemade runza recipe.

Directions

Step 1: Let the rolls rise

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Place the rolls on parchment-lined baking sheets. Cover them with storage wrap coated with cooking spray, and let them rise until they’ve doubled in size.

Step 2: Cook the filling

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Preheat the oven to 350°F. In a large skillet, melt the butter over medium heat. Cook the beef and chopped onion over medium heat, crumbling the meat until it’s no longer pink.

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Add the beef granules and cabbage mix. Cook for five more minutes or until the cabbage is tender. Strain any liquid or grease and let the filling cool completely.

Step 3: Fill the rolls

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On a lightly floured surface, roll each dinner roll into a 5-inch oval.

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Place about 1/4 cup of the meat mixture in the center.

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Fold the dough over the filling, pressing the edges to seal. Place the runza, seam side down, onto greased baking sheets.

Repeat with the remaining rolls and meat mixture.

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Prick the top of each runza with a fork.

Step 4: Bake the runzas

Bake the runzas until they’re golden brown, 20 to 23 minutes.

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Runza Variations

• Breakfast runza: For a great on-the-go breakfast, use a meat filling made with ground pork or crumbled breakfast sausage and sauteed onions. Cook up a batch of scrambled eggs and add a few spoonfuls to the meat filling. Then bake as directed.
• Add cheese: Everything’s better with a little bit of cheese! Add one to two cups of your favorite shredded cheese, such as cheddar, Swiss or mozzarella, to the filling. Or place about half a slice of cheese on the rolled out dough before topping it with a scoop of the meat.
• Vegetarian: For vegetarian runzas, replace the ground beef with a plant-based meat substitute. Or, make your own veggie filling with sauteed mushrooms and a variety of veggies like chopped bell peppers, carrots, peas and spinach.

How to Store Runzas

Leftover runzas can be stored in an airtight container in the refrigerator. For longer storage, you can also freeze runzas.

How long do runzas last?

Runzas last up to four days when stored properly in the refrigerator.

Can you freeze runzas?

Absolutely! After allowing the baked runzas to cool completely, wrap them individually in storage wrap, then place them in a freezer-safe container and freeze them for up to three months. To reheat frozen runzas, place them on a rimmed baked sheet and loosely cover them with foil. Bake them in at 350° for 20 to 30 minutes or until they’re heated through.

How do you reheat runzas?

To reheat refrigerated runzas, set them on a baking sheet and reheat them in a 350° oven for 10 to 15 minutes, or until they’re heated through.

Runza Recipe Tips

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Can you make runza with homemade dough?

For an even more authentic runza experience, you can make a homemade dough instead of using frozen dinner rolls. The key is to use a yeast dough recipe. This top-rated soft and fluffy yeast roll recipe is the perfect complement to the savory filling of homemade runza.

What else can you serve with Nebraska runza?

At Runza restaurants, you can order a side of fries or onion rings to go with your fresh runza. On the lighter side, prepare a fresh green salad or fruit salad. Other tasty side dishes that work well with this runzas recipe include flavorful bean salad, German potato salad or cucumber salad with sour cream.