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One of my friends introduced me to this recipe, similar to sandwiches from Nebraska’s widely known Runza restaurant chain, and it quickly became a favored dish in my home. \u2014Dolly Croghan, Mead, Nebraska<\/p>\n","protected":false},"author":7061,"featured_media":22478,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307308,307645,305271,305487,307320,306848,304297,304268,307307,305384,305374,324623,306640,307614],"categories-v2":[310347,310628,309216,310796,310362,309603,308308,259483,310342,309396,309381,309177,312615,310591],"coauthors":[305],"recommended_recipes":[{"post_title":"Pork Shepherd's Pie","post_link":"\/recipes\/pork-shepherd-s-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps7105_CAS143580B09_16_2b.jpg"},{"post_title":"Midwest Meatball Casserole","post_link":"\/recipes\/midwest-meatball-casserole\/","post_image":"\/wp-content\/uploads\/2017\/09\/Midwest-Meatball-Casserole_exps5975_COMD2447924D11_01_3b_RMS.jpg"},{"post_title":"The 30 Best Midwestern Recipes Ever, Ranked","post_link":"\/collection\/midwestern-food-countdown\/","post_image":"\/wp-content\/uploads\/2018\/03\/Contest-Winning-Broccoli-Chicken-Casserole_exps37392_TH143193B04_22_3bC_RMS.jpg"},{"post_title":"Classic American Pie Recipes","post_link":"\/collection\/classic-american-pie-recipes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Citrus-Cranberry-Pie_EXPS_PBZ16_29181_D05_25_3b.jpg"},{"post_title":"Ham and Leek Pies","post_link":"\/recipes\/ham-and-leek-pies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ham-and-Leek-Pies_EXPS_TOCAJ23_29602_P2_MD_01_20_5b.jpg"},{"post_title":"Tasty Meat Pie","post_link":"\/recipes\/tasty-meat-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Tasty-Meat-Pie_exps10122_GB143373B01_15_8bC_RMS.jpg"},{"post_title":"Easy Beef Pies","post_link":"\/recipes\/easy-beef-pies\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps57623_SD153321B02_03_3b.jpg"},{"post_title":"Savory Meat Pie","post_link":"\/recipes\/savory-meat-pie\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_9020_SarahTramonte_7.jpg"},{"post_title":"Louisiana Meat Pies","post_link":"\/recipes\/louisiana-meat-pies\/","post_image":"\/wp-content\/uploads\/2025\/02\/Louisiana-Meat-Pies_EXPS_TOHD25_271200_JonathanMelendez_06.jpg"},{"post_title":"Canadian Meat Pie","post_link":"\/recipes\/canadian-meat-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11463_TH10079C39C.jpg"},{"post_title":"Mince Pies","post_link":"\/recipes\/mince-pies\/","post_image":"\/wp-content\/uploads\/0001\/01\/Mince-Pies_EXPS_TOHDJ20_58651_B07_30_6b.jpg"},{"post_title":"Farmer's Market Sausage Pie","post_link":"\/recipes\/farmer-s-market-sausage-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps16198_TH10206C25D.jpg"},{"post_title":"Hometown Pasty Pies","post_link":"\/recipes\/hometown-pasty-pies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Hometown-Pasty-Pies_exps139581_TH2257746A07_05_5bC_RMS.jpg"},{"post_title":"Corned Beef Hash Rustic Pie","post_link":"\/recipes\/corned-beef-hash-rustic-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Corned-Beef-Hash-Rustic-Pie_EXPS_THFM18_198557_D09_20_5b-1.jpg"},{"post_title":"Western Beef and Cornmeal Pie","post_link":"\/recipes\/western-beef-and-cornmeal-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps782_GB143373D01_15_9bC_RMS.jpg"},{"post_title":"Southwest Shepherd's Pie","post_link":"\/recipes\/southwest-shepherd-s-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps44228_RX1442831D52.jpg"},{"post_title":"Bavarian Beef Pie","post_link":"\/recipes\/bavarian-beef-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps46120_RX1785927D52A.jpg"},{"post_title":"Meat-Za Pie","post_link":"\/recipes\/meat-za-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Meat-Za-Pie_exps10348_BFSM1754022D01_19_6bC_RMS.jpg"},{"post_title":"Handy Meat Pies","post_link":"\/recipes\/handy-meat-pies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8419_TH2499C64.jpg"},{"post_title":"Beef and Cheese Pie","post_link":"\/recipes\/beef-and-cheese-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18166_RDS1338220D57B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/exps3195_GB153642B01_07_3b.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/midwestern-meat-pies\/","name":"Midwestern Meat Pies","datePublished":"2018-01-01","dateModified":"2022-11-18","prepTime":"PT35M","cookTime":"PT20M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/exps3195_GB153642B01_07_3b.jpg","height":1200,"width":1200},"recipeCategory":["Lunch"],"description":"When I moved to the Midwest in 1966, I discovered many ethnic foods that I had never heard of before. One of my friends introduced me to this recipe, similar to sandwiches from Nebraska's widely known Runza restaurant chain, and it quickly became a favored dish in my home. \u2014Dolly Croghan, Mead, Nebraska","recipeIngredient":["4-1\/2 cups all-purpose flour","1\/2 cup sugar","2 packages (1\/4 ounce each) active dry yeast","1 teaspoon salt","3\/4 cup 2% milk","1\/2 cup water","1\/2 cup shortening","2 large eggs, room temperature","FILLING:","1 pound lean ground beef (90% lean)","2 small onions, chopped","4 cups chopped cabbage","1 teaspoon salt","1\/2 teaspoon pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Place 1-3\/4 cups flour and the sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120\u00b0-130\u00b0. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat an additional 3 minutes on high. Stir in the remaining flour; knead until smooth and elastic, 6-8 minutes."},{"@type":"HowToStep","text":"Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour."},{"@type":"HowToStep","text":"Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the cabbage, salt and pepper; cook until cabbage is wilted."},{"@type":"HowToStep","text":"Punch dough down; roll into twelve 6-in. squares. Top each square with 1\/3 cup meat mixture. Fold into triangles. Pinch edges tightly to seal, and place on greased baking sheets. Bake at 350\u00b0 until golden brown, about 20 minutes. Serve hot."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 368 calories","fatContent":"13g fat (4g saturated fat)","cholesterolContent":"56mg cholesterol","sodiumContent":"443mg sodium","carbohydrateContent":"48g carbohydrate (11g sugars","fiberContent":"2g fiber)","proteinContent":"14g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.357143,"reviewCount":14,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Midwest","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rstreis"},"reviewBody":"
I have made these for years but I worked mine for more flavor. I use 50% ground beef and 50% pork sausage. After the meat and onion (I only use 1 onion) are cooked I add the cabbage, salt and pepper, and cook just until the cabbage starts to wilt. I cool slightly then stir in 2 cups of sharp cheddar cheese before stuffing the bread dough. I personally use frozen dinner rolls, thawing just until room temperature, flatten into a circle, add filling and seal into a ball. Let rise, brush with egg (and a little sugar) wash and bake. Here they are called beirocks in Kansas and Missouri. My son will request them for his birthday dinner.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bailey16"},"reviewBody":"
My Grandma always made these and I\u2019ve made them many times. We call them \u201cbierocks\u201d (beer-rocks) in our area in WI. I hate doing anything with yeast so I buy the frozen bread dough, thaw it, let it raise and then cut it into squares and put the filling in. It\u2019s a lot easier and saves a bunch of steps. This was always requested by my Dad. Thanks for the good memories of our Bierocks! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-03-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jim759"},"reviewBody":"
The dough was too sweet and the meat\/onion\/cabbage was blan. I don't know why people are afraid to season food. And no, adding more salt to a dish is not seasoning food. I think I'll stick with pasties which have more flavor!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kim840"},"reviewBody":"
I just don't cook with shortening anymore. I've been substituting butter. Will butter work in the bread dough? I absolutely love Runza's! Years ago a friend, originally from Nebraska, taught me how to make these, but wanted to try this bread recipe with all the compliments!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldRadio"},"reviewBody":"I first found this Taste Recipes recipe on another site with 5 stars and many reviews. That was several years ago, and my family has thoroughly enjoyed it ever since. In fact, I find it even better than the runzas I can purchase in the restaurant. The bread by itself is amazingly good, and the base recipe for the filling is also good enough for 5 stars.However, I do make some changes to suit my family that we think make it even better. We like the Swiss Mushroom Runzas sold in the restaurant, so I add fresh mushroom to the skillet while browning the meat and onion. I often use a little extra hamburger too, since we like them meaty. I usually double the salt and pepper and add a little garlic powder to give it more kick. And, I add a half can of cream of mushroom soup to help it hold together. I make my dough in the bread machine. When it comes out, I divide it in half and keep dividing until I have 16 balls. Yes, it will make that many! I wanted smaller portions for my kids, and these are still good sized. I roll out each one into a circle in a bit of flour, add a slice of Swiss cheese, and a full 1\/3 cup of filling. (I've found that the slice of cheese works better than shredded. It not only helps keep the top smooth, but it also adds some insulation to keep the hot filling from \"melting\" and tearing the dough. I'd let the filling cool first if you don't use cheese.) Then, I just pull up the sides around the filling, turn it over, lay it on my pan and bake. Delicious! I've also froze these and had good results.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBucket"},"reviewBody":"The meat and cabbage is well balanced. The dough density turned out perfect. It is a bit sweet for us. I will decrease the sweetness next time. This is a lot like my mother used to make. We added more pepper to ours. A great overall recipe. Easy to adjust for your preference.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanButterfly"},"reviewBody":"I was excited to try this recipe! It didn't disappoint! I had to make one change because I didn't have the cabbage called for in the recipe but I did have a large bag of slaw mix which has other veggies (carrots, celery, etc) shredded into it and it was fantastic! I liked having the extra veggie nutrients in it too! I think if I made this again (and I'm sure I will) I will try different things like riced veggie blends to increase the nutritional value. We like things a bit spicy too so we had a jar of hot sauce (not tobasco) on hand but I would consider putting the hot sauce in the meat mixture! Great recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenFlame"},"reviewBody":"I did cut the sugar down to 1\/4 cup, but loved these, I cant wait to make again. the dough is so easy to work with, and just so so so good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-03-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanLamp"},"reviewBody":"
I've made these meat pies many times--sometimes just as the recipe states and other times I have added various chopped vegetables to the filling. I like a versatile recipe!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenAnchor"},"reviewBody":"This is delicious! Try adding 1-2 cups of grated cheddar cheese. Rolled the dough into circles and folded in half.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBlowdryer"},"reviewBody":"I added a minced seeded jajapaeno and two cloves of garlic to the meat when browning.I also used red(cayanne) as well as black pepper when seasoning.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBlowdryer"},"reviewBody":"I added a minced seeded jalapeno and two cloves of garlic to the meat when browning.I also used red as well as black pepper when seasoning. Very good, different from the version I make but quite nice!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueProcessor"},"reviewBody":"This recipe was excellent! I will definately make these again. The bread was perfect! The taste was great and the dough was really easy to work with. I did add a little more flour when needed while kneading to keep the dough from sticking to my counter and hands and I used half a medium onion instead of two small ones. I would recommend, instead of folding the dough into triangles, fold them into a rectangle form instead, like a hot pocket. (I did try both) The meat mixture fills the pocket better and they fit better on the baking sheet. Awesome recipe!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-07-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeSword"},"reviewBody":"I did a review earlier (already commented on this recipe but I don't find my comments here). hmmm.made the dough today in my bread machine the dough is absolutely luscious it's exemplary I would make the dough many more times for any number of things...luscious.Reading the ingredients for the filling I did feel the result would be bland. it was. not that I didn't enjoy the sandwich I did, love the mouth feel. I did brush egg wash over the top and did put a little bit of sugar in the egg wash because I wanted to have that snappy shiny brown glaze on top and it did...came out beautiful.I asked my husband what he thought about the sandwich and he said it was good. I asked was it bland he said yes it was and needed more flavor. so for the batch still in the pan I added Worcestershire sauce, garlic powder more pepper&salt, chopped about 2T rainbow raisins added them then beat up an egg with 1t sugar and added that to the cooked meat mixture. its all in a zipper bag frozen until next time when I'll either call it a Sioux burger or an empanada.the 3 stars are for the dough and the idea","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"3195","romance_copy_dek":"When I moved to the Midwest in 1966, I discovered many ethnic foods that I had never heard of before. 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