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Homemade Runza Recipe (Bierocks)

By Reed DunnPublished Apr 24, 2026

This Homemade Runza Recipe is a vegetarian take on the Nebraska restaurant classic, filled with veggie ground, cabbage, onion, and garlic, all wrapped in soft homemade dough. Also known as bierocks, these freezer-friendly stuffed rolls are a Midwest comfort food, easy enough for any night of the week and even better for meal prep.

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Servings: 10

2 hrs 5 mins

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Growing up in Kansas, going to Runza was a treat when we visited my grandparents in Nebraska. But my mom’s homemade version was even better, which is why I asked her to make them for every birthday. Runza is a beloved fast food chain found throughout Nebraska and a few other Midwest states, and if you’ve ever been to one, you already know the appeal.

My pro tip: Order a side of crinkle-cut fries.

Whether you know them as runzas or bierocks (the name more commonly used for the same recipe in Kansas), the comfort they deliver is exactly the same: a warm, golden roll stuffed with savory filling, folded closed and baked until the outside is just slightly crisp and the inside is soft and steaming.

This homemade runza recipe is my way of recreating that experience at home, with a filling I’ve made my own over the years. As a recipe developer and someone who’s been making runzas for more than 35 years, I’ve tested this recipe with everything from classic ground beef to veggie ground to a vegetable-only version built around mushrooms and cabbage.

When I focused on perfecting this vegetarian version, the filling actually got better. The cabbage, onion, and garlic were always the heart of it anyway, so the protein you use is flexible based on dietary preference.

The dough is my Yeast Dinner Rolls recipe, which gives you that soft, pillowy texture that makes a great runza. The filling comes together on the stovetop while the dough rises, so the timing works out naturally.

What You Need for This Runza Recipe
Making the Dough
Making the Runza Filling
Assembling and Baking Runzas
Make a Double Batch
Tips, Substitutions and Variations
Finishing Touches and Serving Suggestions
Homemade Runza Recipe (Bierocks)

What You Need for This Runza Recipe

This runza recipe is straightforward. Start with making a soft yeast dough and a simple cooked filling. Then preheat your oven. Here is what goes into it:

Dinner roll dough: My Yeast Dinner Rolls recipe is the base for these runzas. Make it first and let it go through its first rise while you prepare the filling. Store-bought hot roll mix also works, which is how my mom always made these. See the dough section below.
Veggie ground or meatless crumbles: The primary protein in this version. One package is the right amount, as the filling mixture is flexible. Pre-cooked crumbles generally come in a 12-ounce package in the freezer section, while raw veggie ground is closer to 1 pound. Use your preferred brand, as either style will work. Ground beef is an easy swap.
Cabbage: The heart of any classic runza or bierock filling. Chop it into small, even pieces so it cooks down evenly.
Onion and garlic: A medium diced onion, or half of a large onion, and 3 cloves of minced garlic build the savory base.
Olive oil: For cooking the filling.
Seasoning salt and black pepper: Lawry’s or Johnny’s seasoning salt mixed with some black pepper gives the filling a signature flavor.
Condensed cream of mushroom soup: This is how I grew up eating runzas, and it adds richness while binding the filling together. It can be omitted if you prefer a drier, more traditional filling.
Cheddar cheese: Optional, but highly recommended. Add it before folding the dough for a cheese runza.
Egg wash and melted butter: The combination of an egg wash before baking and a butter brush at 15 minutes is what gives these runzas their deep, golden finish. An optional 1-minute broil at the end takes the color even further.

Making the Dough

Start with a batch of my Yeast Dinner Rolls dough. One batch makes 10 runzas. Let the dough complete its first rise before dividing. Don’t rush it, because the texture is worth the wait. While the dough rises, move on to preparing the filling so it can cool a bit.

Growing up, my mom often used a store-bought hot roll mix, which is a perfectly good shortcut and still produces a soft, golden runza. Follow the package directions to prepare the dough, then proceed with dividing and filling as written. Pillsbury makes an affordable option that can be found in the baking aisle near cake mixes at major grocery chains.

Making the Runza Filling

The filling is what makes a runza, well, a runza. It’s simple, savory, and deeply satisfying. The cabbage is a key ingredient that ties these back to their German roots. Give it enough time in the pan to cook down and release any liquid.

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 to 4 minutes.
Add the garlic and cook for 1 minute more.
Add the veggie ground or meatless crumbles and cook through, breaking apart as they cook. See the tips section below or in the recipe card for guidance on raw versus pre-cooked veggie ground products.
Stir in the chopped cabbage, seasoning salt, and black pepper. Cook until the cabbage is tender and wilted, about 8 to 10 minutes.
Stir in the condensed cream of mushroom soup until the filling is evenly coated (pictured above). Remove from heat and let cool slightly before filling the dough.

Assembling and Baking Runzas

Once your dough is divided and your filling has cooled slightly, you’re ready to assemble.

On a lightly floured surface, roll each dough portion into a rectangle, roughly 6 inches by 8 inches.

Scoop ½ cup of filling into the center of each rectangle. For cheese runzas: add shredded cheddar or slices of cheddar (about 3 half slices per runza) onto the center of the rolled dough before you scoop in the filling.
Fold the dough up and around the filling, pinching all seams firmly to seal. Place seam side down on a parchment-lined sheet pan.
Brush generously with egg wash. Bake at 350 degrees F for 15 minutes, then brush the tops with melted butter, rotate the pan, and return to the oven for an additional 3 to 5 minutes until deep golden brown. For an even deeper color, place under the broiler for 1 minute, watching closely.
Let rest for a few minutes before serving. The filling holds heat well and will be very hot straight from the oven.

Make a Double Batch

These runzas were made for the freezer. Growing up, we always doubled the batch, as runzas made for great grab-and-go snacks or quick lunches heated up in the microwave or oven. A double batch gives you 20 runzas, which means there are plenty of leftovers for frozen meal prep.

To freeze, let the baked runzas cool completely. Freeze on a tray, then wrap each one individually in plastic wrap and store in a zip-top freezer bag for up to 2 months. Reheat at 325 degrees F until warmed through, or microwave for a couple of minutes. They reheat easily either way, though the oven-baked reheating will better maintain the golden dough.

Tips, Substitutions and Variations

Make it with ground beef. The classic runza and bierock is made with seasoned ground beef. Substitute 1 pound of ground beef for the veggie ground, browning it fully before adding the cabbage. Drain excess fat before adding remaining ingredients. I often make a batch of beef runzas and a batch of vegetarian if I’m hosting friends.
Make it with all vegetables. Skip the veggie ground entirely and use 8 ounces of sliced mushrooms, 1 chopped bell pepper, and extra cabbage and onion in its place. The mushrooms add satisfying body and a meaty texture to the filling.
Choosing a veggie ground. One package is the right amount regardless of size. There are two main types, and they’re prepared a little differently. Raw veggie ground such as Beyond Meat or Impossible should be cooked directly in the skillet just as you would ground beef, breaking it apart as it browns. Crumbles such as Abbot’s Butcher or frozen veggie crumbles that are already cooked can be added after the onion and garlic to heat through before adding the cabbage. Check the package directions for your specific product, as cooking times vary.
The cheese runza. Add shredded cheddar or a few half slices of cheddar to each runza before adding filling and folding the dough closed. The cheese melts into the filling as it bakes and is worth the extra step every single time.
Skip the cream of mushroom soup. The soup adds richness and helps bind the filling, but the recipe works without it. Omitting it gives you a slightly drier, more traditional filling that still has great flavor. I just prefer that extra Midwest touch to honor my mom’s way of doing things.
Store-bought shortcut. A hot roll mix works well in place of homemade dough. Follow the package directions, then pick up at the shaping step.
Golden tops. The egg wash plus butter brush at 15 minutes is what gives these runzas their bakery-quality finish. For the deepest golden color, finish with 1 minute under the broiler, watching closely to avoid over-browning.

Finishing Touches and Serving Suggestions

Runzas are a complete meal on their own. Let them rest a few minutes before serving and pair with a simple green salad, crinkle cut fries, or sweet potato fries. Leftovers, if there are any, reheat well the next day, or for up to 5 days.