HOW TO MAKE RUNZAS

Start by taking the frozen roll dough out of the freezer and placing on a baking sheet covered with parchment paper.  Space them several inches apart. Then cover the baking sheet with plastic wrap and let the dough rise until double in size.  This can take up to several hours so plan accordingly.

Meanwhile 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. Season with salt and pepper to taste.

Now using your fingers work each dough ball into a circle patty looking like a miniature pizza dough.  Next scoop a rounded spoonful of hamburger mix into the center of the dough.  Then using your fingers bring up the edges of the dough and pinch to close. Now gently roll the dough ball in your hands to smooth the pinching.  Place back on the parchment paper seam side down.  Continue working until all the dough balls are filled. Cover again with plastic wrap for about 30 minutes.  Then whisk together the eggs and milk.  Gently and lightly brush the balls with the egg wash.  Bake for about 20 minutes in a preheated oven.

RECIPE NOTES AND HELPFUL TIPS FOR RUNZAS

• Timing is important with this recipe so plan ahead knowing that your dough needs several hours to rise.  On the flip side if it rises too fast and you are not prepared yet pop it in the refrigerator for up to an hour.
• Rhodes brand ready made frozen roll dough is available in the frozen food section at most local grocery stores.  I have always found it a good product but I am sure there are other good brands you can use as well.
• Finely chop the onions and cabbage so the mixture is easy to stuff in the dough.
• Don’t skip the egg wash.  It really makes them look so bakery fresh.
• A true Nebraska runza does not have cheese in it however a little sprinkle of shredded cheddar or Monterey Jack cheese is delicious.  Add it right on top of the spooned in meat mixture before pinching up the dough.

EASY RUNZAS

Nebraska style Runzas are made easy with ready made frozen roll dough and a delectable five ingredient beef filling.

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Ingredients

  

• 16 Rhodes rolls (frozen unbaked roll dough)
• 1 lb lean ground beef
• 2 tablespoons butter
• 1 small onion finely chopped
• 2 cups finely chopped cabbage
• salt and pepper to taste
• 1 egg
• 1 tablespoon milk

Instructions

 

• 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.
• 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.
• Preheat oven to 350 degrees.
• 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.
• 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.

Notes

• Timing is important with this recipe so plan ahead knowing that your dough needs several hours to rise.  On the flip side if it rises too fast and you are not prepared yet pop it in the refrigerator for up to an hour.
• Rhodes brand ready made frozen roll dough is available in the frozen food section at most local grocery stores.  I have always found it a good product but I am sure there are other good brands you can use as well.
• Finely chop the onions and cabbage so the mixture is easy to stuff in the dough.
• Don’t skip the egg wash.  It really makes them look so bakery fresh.
• A true Nebraska runza does not have cheese in it however a little sprinkle of shredded cheddar or Monterey Jack cheese is delicious.  Add it right on top of the spooned in meat mixture before pinching up the dough.