Nebraska’s iconic Runza, a delectable bread dough pocket, is a culinary marvel loved by many. Imagine a golden-brown, baked pastry, generously stuffed with a savory mixture of seasoned ground beef, tender cabbage, and sweet onion. Sometimes, a slice of cheese is added for an extra layer of richness, creating a truly irresistible comfort food experience. While nothing beats a fresh Runza from the drive-thru, this comprehensive guide empowers you to recreate the magic right in your own kitchen using simple, readily available ingredients like frozen bread dough.
Discovering the Runza: A Nebraska Tradition
For anyone who has ever called Nebraska home, or simply passed through our great state, the name “Runza” evokes a sense of familiar comfort and culinary pride. The Runza Restaurant chain is an undisputed institution here, instantly recognizable by its distinctive logo and its promise of a uniquely satisfying meal. If you’ve never encountered a Runza before, you might find yourself asking, “What exactly is a Runza?” This question instantly tells us Nebraskans you haven’t yet experienced the heart of our regional cuisine. But perhaps you’ve heard it by its historical name, the Bierock, a nod to its Volga German origins.
A Symphony of Flavors: The Evolution of the Runza Sandwich
The traditional Runza sandwich, at its core, features a delicious blend of seasoned ground beef, finely shredded cabbage, and sautéed onions, all encased in a soft, oven-baked bread pocket. This classic combination is what captured the hearts of Nebraskans decades ago. For those who appreciate an extra layer of indulgence, the traditional sandwich can also be ordered with melty cheese.
Over the years, the Runza restaurant chain has masterfully experimented with an array of innovative flavors, expanding its menu to cater to diverse tastes while staying true to the iconic bread pocket format. These delicious variations have become nearly as famous as the original. Take, for instance, the bold flavors of The Italian Runza, offering a Mediterranean twist, or the comforting familiarity of The Cheeseburger Runza, a clever deconstruction of a classic American favorite. For those seeking plant-based options, The Vegetarian Runza provides a delightful alternative, and The Swiss Cheese Mushroom Runza brings a gourmet touch (incidentally, their Swiss Cheese Mushroom Burger is a personal favorite – truly yum!). Today, the menu proudly features even more exciting choices, including a zesty Southwest version, a fresh BLT interpretation, a smoky BBQ Bacon Runza, and a fiery Spicy Jack Runza Sandwich. You can explore the full range of delicious options directly on Runza’s official menu.
For those residing outside Nebraska, the craving for a piping hot Runza sandwich, paired with their legendary crinkle-cut fries or crispy onion rings (or even the best of both worlds, “frings” – don’t forget a side of the unparalleled Ranch dressing for dipping!), can be a real challenge. Thankfully, the Runza experience isn’t entirely out of reach. You can even order these unique Nebraska stuffed beef sandwiches online and have them shipped directly to your doorstep. However, for a truly rewarding culinary adventure, nothing beats making your own. My super simple Runza sandwich recipe utilizes convenient frozen bread dough, making the homemade experience both accessible and incredibly satisfying.
Embracing Convenience: The Secret to Easy Homemade Runzas
While some dedicated bakers might enjoy the process of making bread dough from scratch, my signature Runza recipe focuses on simplifying your culinary journey by utilizing frozen bread dough. This clever shortcut makes creating these beloved Nebraskan pockets incredibly easy and approachable for home cooks of all skill levels, without compromising on flavor or authenticity. The result is a wonderfully soft, golden crust that perfectly encases the savory filling.
A common point of discussion among Runza aficionados revolves around the filling. Some people prepare their Bierocks with sauerkraut, adding a tangy dimension to the savory beef. While I adore sauerkraut and have my own ‘Kraut guide, my go-to recipe for Runzas has always featured fresh, shredded green cabbage. This provides a milder, slightly sweeter counterpoint to the seasoned beef, which I find truly defines the classic Runza flavor profile.
Save This Recipe: Pin Your Homemade Runzas!
Don’t let this fantastic Copy Cat Runza recipe get lost in the shuffle! Make sure to pin it to your favorite Pinterest board before you leave. That way, you’ll always have easy access to this beloved Nebraska classic, ready for your next culinary adventure or game day gathering.
The Enduring Legacy: A Brief History of the Runza
The story of the Runza is truly “a Midwest thing,” deeply embedded in the cultural fabric of Nebraska. Its journey began in 1949 when Sally Everett opened the very first Runza restaurant in Lincoln, Nebraska. What started as a local eatery blossomed into a beloved regional chain, a testament to the irresistible appeal of her unique creation. Sally meticulously passed down her culinary traditions and business acumen to her sons, and today, the company remains a proud family affair, diligently run by her grandchildren.
A cornerstone of Runza’s philosophy is an unwavering commitment to fresh ingredients. This dedication is evident in their daily routine: starting early, they meticulously prepare the bread dough from scratch, season the ground beef to perfection, and cook it alongside fresh cabbage and onions before each sandwich is carefully stuffed by hand. This meticulous process ensures a consistent, high-quality product that customers have come to expect and cherish.
In a deliberate effort to maintain this exceptional standard of quality and service, Runza has consciously chosen not to expand nationwide. You’ll find most of their restaurants within the borders of Nebraska, with a select few extending into neighboring states. This strategic decision allows the family to closely oversee operations and ensure that every Runza served meets their stringent criteria, guaranteeing that distinct, fresh taste that defines the brand. Indeed, if you were to Google “Famous Nebraskan Food,” you can confidently expect the iconic Runza to feature prominently at the top of the list.
Runzas and Husker Football: A Match Made in Nebraska Heaven
As devoted Husker fans, our family rarely misses a home football game, and our tailgate gatherings are legendary. There’s an undeniable magic in holding a hot Runza at a game, especially when the temperature drops. Beyond their delicious flavor, these warm, savory pockets double as fantastic hand warmers, providing welcome relief from the brisk Nebraska air. Runzas and football are, quite simply, an inseparable pair in Nebraska, making them the ultimate tailgate food.
Tommy Lee’s Unexpected Runza Addiction
Even rock stars aren’t immune to the charm of a Runza. As a lifelong fan of Mötley Crüe, I always found it fascinating when the band’s drummer, Tommy Lee, spent time in Nebraska in 2005 for his reality show, “Tommy Lee Goes to College.” During his stint at the University of Nebraska, where he famously played in the Husker marching band’s drumline, Tommy Lee developed a serious addiction to Runzas.
Shortly after his Nebraskan immersion, Mötley Crüe embarked on a tour that brought them back to the state. In a memorable twist, Tommy Lee arranged for the UNL Marching Band to open their concert. Before taking the stage, he famously tweeted, “Just had my Runza…now I am ready to rock!” It just goes to show, the Runza’s appeal truly transcends all boundaries.
Crafting Your Own: How to Make Homemade Runzas
Making homemade Runzas is simpler than you might think, especially with this recipe that streamlines the process. My original recipe called for frozen loaves of bread dough, which are ideal for shaping. However, during the height of the COVID-19 pandemic, finding these loaves proved challenging. As a resourceful alternative, I discovered that frozen dinner rolls work just as wonderfully, producing equally delicious results. This adaptability ensures you can enjoy homemade Runzas regardless of ingredient availability.
To embark on your Runza-making journey, you will need a few key ingredients:
- Lean ground beef
- Frozen dinner rolls (or bread dough loaves)
- Fresh green cabbage
- A medium onion
- Salt & black pepper for seasoning
Begin by allowing your frozen dough to rise according to the package instructions. This crucial step ensures a soft, airy bread pocket for your Runzas.
Next, prepare the savory filling. In a large skillet, brown your lean ground beef with the diced onion until the beef is about halfway cooked. Then, incorporate the shredded cabbage. Cover the skillet with a lid and continue cooking until the ground beef is thoroughly done and the cabbage has softened beautifully. Drain off any excess grease or liquid, and season generously with salt and pepper to taste. This filling is the heart of your homemade Runzas, so ensure it’s seasoned perfectly.
Once your dough has risen, lightly flour a clean surface. Take two dinner rolls and gently form them into a ball, then roll the ball out into a rectangle, approximately 5 by 7 inches. This size provides ample space for the filling. Scoop about 1/3 cup of your prepared Runza filling into the center of the dough, spreading it evenly from top to bottom.
Now for the folding: First, fold the bottom edge of the dough up and the top edge down, pressing firmly to seal the ends together. Then, take the left side of the dough and fold it over, pinching it securely to seal. Finally, fold the right side over, ensuring it completely covers the left folded edge, and pinch it closed to create a neat, sealed pocket. This careful sealing prevents any delicious filling from escaping during baking.
Place your carefully folded Runzas, seam side down, onto a lightly greased cookie sheet. Brush the tops generously with melted butter. This butter bath will ensure a beautiful golden-brown crust and add a touch of rich flavor. Then, bake them until they are perfectly golden and fragrant. The anticipation will be almost as rewarding as the first bite!
Beyond Runzas: More Nebraska Restaurant Favorites
My passion for Nebraska’s culinary heritage extends beyond just homemade Runzas. I love celebrating the unique flavors and beloved dishes that define our local food scene. Here are some other cherished recipes inspired by iconic Nebraska restaurants and food traditions that you can recreate in your own kitchen:
- Surfside Club Corn Fritter Recipe: A classic side dish known for its sweet, crispy texture.
- Taxi’s Cabbage & Bleu Cheese Soup: A surprisingly delicious and hearty soup with a unique flavor profile.
- El Bee’s Margarita: Recreate the perfect blend of sweet and tart from a local favorite.
- Butter Brickle Cookies: Did you know that Butter Brickle Ice Cream, a truly delightful flavor, originated right here in Nebraska?
- Sloppy Dorothy Sandwich: A twist on the classic sloppy joe, made extra special with Nebraska’s own Dorothy Lynch dressing.
- Kool-Aid Play-Doh Recipe: A fun, nostalgic recipe that reminds us Kool-Aid, a childhood favorite, also originated in Nebraska!
- Traditional Reuben Sandwich: A hearty deli classic with roots tracing back to the historic Blackstone Hotel in Omaha, NE.
My Original Runza Recipe Journey
I first shared this beloved Runza recipe on November 16, 2011, a date that also marks my sister’s birthday. She, like many friends and family who have moved away from Nebraska, makes a Runza her first stop upon returning home. It’s incredibly convenient, as there’s even a Runza restaurant right at our airport! When I initially posted this recipe, the accompanying photos were, to put it mildly, “God-awful.” I knew it was time to refresh them and re-share this treasured recipe with all my readers, ensuring it received the visual update it deserved. After all, what kind of nice Nebraska girl would I be if I didn’t?
Above is a cherished photo of my husband, my sister Teresa, and me at a Husker bar in San Diego, where she currently lives, cheering on our team. It’s moments like these, shared over good food and good company, that truly capture the spirit of Nebraska.
Freezing and Re-Heating Runza Sandwiches: A Convenient Guide
Can you freeze Runzas? Absolutely! Freezing Runzas is an excellent way to prepare them ahead of time or store leftovers, ensuring you always have a delicious, ready-to-bake meal on hand. There are two primary methods for freezing them, each with its own advantages.
Method 1: Freezing Unbaked Runzas
To freeze unbaked Runzas, prepare the sandwiches up to the point where you would place them seam-side down on a baking sheet. Instead of baking, place the entire baking sheet into the freezer for a brief period, allowing the Runzas to firm up slightly. This prevents them from sticking together. Once firm, individually wrap each sandwich tightly in plastic wrap, followed by a layer of aluminum foil. For extra protection against freezer burn, place four wrapped sandwiches into a gallon-sized Ziplock bag. These can be stored in the freezer for up to three months.
Method 2: Freezing Baked Runzas
Alternatively, you can bake your Runzas according to the recipe instructions. Allow them to cool completely before wrapping. Just like the unbaked method, wrap each cooled Runza tightly in plastic wrap, then in foil, and finally place them in a Ziplock bag. Baked and frozen Runzas should also be reheated within three months for the best quality.
Re-Heating Frozen and Unfrozen Runzas
The reheating process varies slightly depending on whether your Runza was previously baked or not.
**For unbaked, frozen Runzas:** You’ll first need to thaw the frozen Runza. Once thawed, brush the tops with melted butter and bake them in a preheated oven at 375 degrees Fahrenheit for approximately 30 minutes, or until golden brown and heated through.
**For previously baked, frozen Runzas:** Place the frozen sandwich on a baking sheet and bake in an oven preheated to 350 degrees Fahrenheit for about 20 minutes, or until thoroughly warmed.
**For merely reheating a baked (but not frozen) Runza:** Wrap the sandwich in aluminum foil and place it on a baking sheet. Bake in an oven preheated to 400 degrees Fahrenheit for just about 10 minutes until warm.
**Reheating Runzas in an air fryer:** This method works wonderfully for a quick reheat! Set your air fryer to 400 degrees Fahrenheit. Place a single Runza (no need to wrap it in foil) directly into the air fryer basket and cook for approximately 5 minutes. Since air fryers can vary significantly in power and efficiency, it’s advisable to monitor it closely the first time you try this to prevent overcooking.
There is No Place Like Nebraska: Celebrating Our Home State
As a proud Nebraska girl, born and raised, my love for my home state runs deep. I genuinely can’t imagine living anywhere else. The unique charm, the resilient spirit, and the rich culinary traditions of Nebraska are an integral part of who I am. It has been an incredible honor to have my work and passion for food recognized in two esteemed local publications, Nebraska Life and Omaha Magazine. Being featured in them was a truly amazing and humbling experience, reinforcing my connection to this wonderful community.
So, what are we waiting for? Let’s dive into making some of these incredible homemade Runzas right now! The simple 4-ingredient Runza recipe awaits, promising a taste of Nebraska in every bite.
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Print Recipe
Homemade Runzas
Ingredients
- 1 1/2 pounds of lean ground beef
- 1 small head of cabbage shredded (about 4 cups)
- 1 small onion diced (about 1/2 cup)
- 24 Frozen Bread Dough Dinner Rolls
- salt and pepper
- melted butter
Instructions
- Place frozen dinner roll dough on a sheet pan and rise according to package instructions. It will use 2 rolls for each sandwich.
- While dough rises, begin browning your ground beef and onion in a large skillet. When the meat is about halfway done, add in the shredded cabbage and cover with a lid. Cook until meat and cabbage are done. Drain off any excess grease or liquid. Set aside.
- When rolls have risen completely, lightly flour your surface. Remove two rolls and form a ball. Roll the ball out into a rectangle approximately 5″x7″.
- Place approximately 1/3 cup of the filling in the center of the dough and spread out from top to bottom.
- Fold the bottom up and the top of the dough down and press to seal. Fold the left side over, pinching to seal. Then do the right side, gently stretching to cover the left. Pinch closed.
- Place each sandwich on a greased cookie sheet, seam side down.
- Let rise again for another 30-45 minutes.
- Preheat oven to 375 degrees F.
- Brush the tops with melted butter.
- Bake in a preheated oven for 30 minutes, or until bread dough is golden brown.
- Serve hot.
Notes
Freezing and Re-Heating Runza Sandwiches
Freezing Runza Sandwiches
There are two ways to freeze them. The first way is freezing them unbaked. Prepare the sandwiches to the step where you place them seam side down on the baking sheet. Place the baking sheet in the freezer for a little bit, to let them firm up a bit. Wrap each sandwich in plastic wrap and then in foil. Place 4 wrapped sandwiches inside a gallon ziplock bag and freeze for up to 3 months.
The second way to freeze a Runza is to bake them per instructions. Completely cool them, before wrapping in plastic wrap, then foil, then placing in a ziplock bag. Re-heat within 3 months.
Re-Heating frozen and unfrozen Runzas
If your Runza is not baked, you will need to thaw the frozen Runza and brush the tops with butter, before baking for about 30 minutes at 375 degrees.
If your Runza has been previously baked, place the frozen sandwich in the oven on a baking sheet and bake them at 350 degrees for about 20 minutes.
If you are just re-heating your Runza sandwich, it will only take about 10 minutes. Wrap the sandwich in foil, place on a baking sheet and bake at 400 degrees for 10 minutes.
Re-Heating Runzas in the air fryer works great, too! Set the air fryer to 400 degrees, and place a sandwich (no need to wrap in foil) in the air fryer for about 5 minutes. Air fryers vary, so please watch it closely the first time you do it.