Best 20 Runza Recipes

EASY GERMAN BIEROCKS (RUNZA)

Steps:

• Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. Season with salt and pepper, then spread the mixture onto a baking sheet to cool until cool enough to handle.
• Once the mixture has cooled, flatten a dinner roll, and place several tablespoons of the cabbage mixture in the center. Pull the edges of the dough over the filling and pinch to seal. Repeat with remaining dough and filling.
• Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
• Fry bierocks a few at a time in the preheated oil on both sides until golden brown, 5 to 7 minutes; drain on paper towels.

RUNZA CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Spread one tube of crescent rolls into the bottom of a 9x13x2 pan and bake 7 minutes or until brown.
• 3. While that is in the oven, brown the hamburger and onion in a skillet. ***Now is the time to add your choice of a thickener if you would prefer more of a gravy texture***
• 4. Drain the grease from the hamburger and add the cabbage. Let it steam for a few minutes.
• 5. Add the salt and pepper.
• 6. Spread the hamburger/cabbage mix into the pan on top of the baked crescent dough.
• 7. Sprinkle the cheese on top of the meat mixture.
• 8. Spread the 2nd tube of crescent rolls over the top of the cheese.
• 9. Bake for 35-40 minutes, covering with foil the last 10 minutes to soften the crust.

EASY RUNZA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a deep skillet over medium heat. Cook and stir ground beef until browned, about 5 minutes. Add onion, salt, pepper, and garlic powder; cook until onion softens, 3 to 5 minutes. Add cabbage and cook until tender, about 5 minutes. Stir mushroom soup into the skillet.
• Open crescent roll packages and unroll dough. Press 8 pieces into the bottom of a 9x13-inch baking dish. Pour beef mixture on top. Cover with mozzarella and Cheddar cheeses. Place remaining 8 pieces of dough on top.
• Bake in the preheated oven until top is golden brown and filling is bubbling, 20 to 30 minutes.

RUNZA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef, pork, and onions in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cabbage to the skillet on top of the meat mixture. Cover skillet and let cabbage steam, 1 to 2 minutes. Add garlic, salt, and pepper and mix well. Remove from heat.
• Separate 1 package of crescent rolls into pieces; cover the bottom of a 9x13-inch baking pan with dough. Spread meat-cabbage mixture on top of dough. Sprinkle mozzarella cheese on top of meat. Separate remaining tube of rolls into pieces and cover the cheese.
• Bake in the preheated oven for 30 minutes. Cover baking pan with aluminum foil and bake 10 minutes more to soften crust.

RUNZA

Steps:

• Thaw two loaves of frozen bread dough or make the equivalent amount using your favorite bread recipe.
• While dough thaws, make the filling.
• Brown the hamburger and drain, then return to pan.
• Add cabbage and onion and cook down.
• Salt and pepper to taste (1 tsp pepper recommended).
• Let dough rise, then punch down and roll a portion to 1/4" thickness.
• Cut into 4" x 8" pieces and add about 1/2 cup meat mixture to each.
• Fold dough pieces over and seal the edges, then place seam-side-down on a greased cookie sheet.
• Let rise 20-30 minutes, then bake in pre-heated 375 degree oven for 20 minutes or until brown.
• Call Nebraska natives not in attendance and gloat (taunting not advised).

ORIGINAL RUNZA RECIPE - (4.1/5)

Steps:

• Mix water, yeast, sugar and salt and stir until dissolved. Add egg and melted margarine. Stir in flour. Put in the regridgerator for four hours. Roll dough into oblong shape and cut into 16 squares. Divide the hamburger filling (see below) between the squares. Pull four sides up and press edges together. Place on greased cookie sheet and bake for 20 min at 350 degress. Hamburger Filling Brown hamburger and onion. Drain off excess grease. Add cabbage, seasonings and water. Simmer for 15-20 minutes. Cool completely. Note: Add your favorite cheese or veggies to make an even more delicious Runza.

RUNZA BURGERS

Steps:

• Brown ground beef in a large skillet over high heat. Drain fat. Stir in garlic, onion, and cabbage; cook until vegetables are wilted and soft. Stir in the beef broth, Worcestershire sauce, and mustard. Cook over medium heat, uncovered, until reduced to a sloppy joe consistency. Season with salt and pepper.
• Place hamburger buns on top of meat mixture; cover skillet to steam, about 1 minute. To serve, fill steamed buns with beef and cabbage mixture.

RUNZA CASSEROLE FOR TWO

Steps:

• Mix flour, butter, sugar, yeast, and salt together in a large bowl; pour in warm water. Stir mixture into a soft ball. Roll dough out on a floured surface; knead until dough is elastic, 3 to 4 minutes. Place dough in a bowl and cover with a towel; allow to rise in a warm and dry area, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 10 minutes; drain and discard grease. Add cabbage; cook until cabbage is steamed and wilted, about 10 minutes. Season with garlic powder, salt, and pepper.
• Split dough in half. Roll each piece to fit an 8x8-inch baking dish. Press one of the crusts into the bottom and up the sides of the baking dish. Spoon hamburger mixture into crust; cover with cheese slices. Cover cheese layer with second crust; pinch edges of both crust together to seal.
• Bake in the preheated oven until lightly browned, about 20 minutes. Cover casserole with aluminum foil and bake until filling is hot, about 10 minutes more. Allow to sit for about 5 minutes before cutting.

RUNZA DOUGH

Steps:

• Measure 1-3/4 cup flour.
• Add yeast, lard, sugar, milk, water, and salt.
• Mix.
• Add eggs.
• Stir in remaining flour.
• Knead 10 minutes; cover; let rise until double. This takes about 1 hour. Now you can go to other runza recipes and use this dough to wrap around the fillings.
• These are great.

RUNZA CASSEROLE

Steps:

• 1. Brown Hamberger, onion and cabbage: drain
• 2. Season with salt and pepper. Add soup and heat.
• 3. Take 1 tube of crescent roll and spread out in bottom of 9x 13 inc pan; layer 1/2 of hamburger mixture, top with 8 cheese slices; add remaining hamburger mixture and 8 slices of cheese.
• 4. spread second tube of crescent rolls over top. Bake 350 degrees oven for 25 minutes. Cut into squares to serve.

KRAUT RUNZA

Steps:

• Saute onion in a bit of oil until just translucent. Add hamburger and saute until no longer pink. Season with salt and pepper. Drain away the grease, and return to the pan. Cover the mixture with the shredded cabbage and cook until the cabbage is done. Stir occasionally. This could take about 45 minutes or so.
• Using an egg-dough recipe, roll small balls of dough thin to make a 5×5 square. Put about 1/2 cup of cabbage mixture in center of square and seal closed. (See note below). Place seal side down on a parchment lined baking sheet (or a lightly greased sheet). Allow these to sit, covered lightly with a tea towel, for about 20 minutes - so the dough can rise for the second time.
• Bake 20-25 minutes at 350 or until lightly golden brown.
• A side note: Use a slotted spoon or similar when filling the dough to allow the cabbage/hamburger mix to be dry'ish. You don't want these "juicy" or the bottom of the roll will be doughy and wet and not cook properly.

WHOLE WHEAT RUNZA DOUGH

Steps:

• Add 2 cups of the flour and the yeast to the bowl of your kitchenaid mixer with the dough hook and mix well.
• Heat the milk, sugar, butter and salt to between 115 and 120 degrees.
• Add the warm mixture to the flour mixture and mix well.
• Add the eggs and mix for 5 minutes.
• Add 1/2 a cup of flour at a time mixing after each addition until a ball forms.
• Knead for 8 minutes using the mixer.
• Grease a bowl and add the dough ball.
• Cover and place in a warm spot.
• Allow to rise until double in size. About 1 hour.
• Punch down the dough and recover.
• Allow to rise for 10 minutes.
• Divide the dough into managable sections.
• Roll the dough to 1/4 inch thickness.
• Cut into 4 inch by 4 inch squares.
• Fill with desired fillings.
• Bring the opposite ends together and pinch together. Pinch together the seams so that the filling doesn't leak out.
• Allow to rise for 30 minutes.
• Bake at 375 degrees for about 30 minutes or until golden.

RUNZA SANDWICH - BIEROC

Steps:

• Prepare dough in bread machine following steps below. Prepare the meat filling while dough is rising.
• Filling - Brown beef, onions and seasonings in a large stock pan. Stir the beef often while it is browning - to break it into very small pieces. Drain grease and return beef to pan and add shredded cabbage. Cover and simmer 15 minutes until the cabbage is tender - stirring occasionally. Drain juices and cool.
• Dough - Place dough ingredients in the bread machine in order according to manufacturer directions. Program for dough mode and remove dough when cycle is complete. Turn out onto floured marble board and divide the dough in half.
• Roll the dough approximately 3/8 inch thick and cut into 5-6 inch squares. If you prefer, you can instead break off small pieces of dough - approximately the size of a large egg - and roll them out individually.
• Place 1/4 -1/3 c cooled meat mixture in the center of dough.
• Bring corners of dough up to the center, pinching to seal the seams. Place seam side down on greased cookie sheet and let rise until doubled.
• Bake 350 degrees for about 20 minutes.
• Serve with mustard.
• Wrap/seal leftover runzas and freeze. Great for sack lunches!

RUNZA BURGERS

Steps:

• Mix all ingredients together.
• Seperate rolls to make 8 squares.
• Put some meat mixture in each rolls.
• Then pull roll corners together and pinch shut.
• Bake 15 minutes or until brown according to instructions on crescent rolls.

JANET'S RUNZA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cabbage, onion, salt, and pepper; mix well.
• Cover the bottom of a 9x13-inch baking pan with 1 package of crescent rolls. Pinch seams together. Pour beef-cabbage mixture over the dough. Spread undiluted mushroom soup on top. Cover with mozzarella cheese. Unroll the second package of crescent roll dough over the filling.
• Bake in the preheated oven until top and edges are golden brown, about 30 minutes.

KAREN'S RUNZA CASSEROLE

Steps:

• 1. Brown meat. Halfway through add onions and cabbage, salt, pepper, worcestershire sauce and garlic powder. Cook on medium heat until onions and cabbage are translucent. Add cream of mushroom soup and mix throughly.
• 2. Put one roll of crescent roll dough in bottom of greased 9X13 pan. If using the dough with the seams, simply pinch the seams together. You may need to gently spread the dough so that it completely covers the bottom of the pan.
• 3. Evenly spread meat mixture on top of crescent roll dough. Sprinkle cheese on top of meat mixture. (*Note - I used 16oz of cheese because we like cheese. You may only use 8oz if you wish. I also made half the casserole with american cheese slices and the other half with mozzerella. They were both good so you can choose your cheese!)
• 4. Gently lay second can of crescent roll dough on top. Be sure to pinch the seams together! Bake at 350 degrees for 45 - 50 minutes.

RUNZA BAKE

Steps:

• Preheat oven to the temperature that is written on the tins of crescent rolls.
• In a skillet, brown the ground beef and onion, adding the salt and pepper to taste.
• Once ground beef is nearly browned, place the cabbage in the skillet and mix into the meat.
• Cover and let simmer for 20 minutes or until the cabbage is softened. Drain out grease. (For a healthier version, drain grease before placing the cabbage in).
• Roll out one tin of crescent rolls and spread onto the bottom of a lightly greased 9x13 pan.
• Take meat mixture and spread evenly across the layer of crescent rolls, then sprinkle the cheese over the top of the meat.
• Roll the last tin of crescent rolls over the top of the meat and cheese and spread evenly.
• Place pan in the oven and bake, using the time recommended by the tin of crescent rolls, or until golden brown. Then, enjoy!

RUNZA (CABBAGE BURGERS) MY WAY

Steps:

• 1. Brown the meat with salt and pepper. Add the onion, garlic, and cabbage and cook until cabbage is tender.
• 2. Melt Velveeta with heavy cream. Add to meat mixture.
• 3. Roll out bread dough. Cut 12 squares. Top with burger mixture and pinch seams together. Place on baking sheet and brush with melted butter.
• 4. Bake at 350 degrees for 30 to 35 minutes

RUNZA (THINK CHEESEBURGER)

Steps:

• 1. Brown ground beef. Drain.
• 2. Saute onion & pepper and add to beef.
• 3. Unroll cresecent rolls. Place beef inside cresecent rolls. You can be creative in how you roll them. You can place beef inside a cresecent roll and roll it up how you would normally roll a cresecent roll or you may choose to shape them in a rectangle, or shape like a real Runza. I shape them into a rectangle using about four of the triangles. Two on the top, two on the bottom.
• 4. The cheese can be added on the inside or the outside. I prefer to put it on top on the beef before rolling. If you want to put it on the outside, just add cheese on top with five minutes left in baking time.
• 5. Bake according to your crescent roll directions.
• 6. Serve with Ketchup & Mustard!

SKILLET RUNZA

Steps:

• Brown meat and onion together in a large skillet (or pot) for about 10 minutes; stir often.
• Drain off any fat.
• Stir in water, instant broth and pepper; bring to a boil.
• Mix in the noodles and the cabbage.
• Cover and simmer for about 10 minutes or until noodles are tender and most of the liquid has been absorbed.