Homemade Runza Recipe (Bierocks)
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.
Servings: 10
Ingredients
For the Dough
- 1 batch Yeast Dinner Rolls dough or store-bought dough mix (see notes)
For the Filling
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 package veggie ground or meatless crumbles see notes
- 4 cups cabbage chopped
- 1½ teaspoons seasoning salt
- ½ teaspoon black pepper
- 1 (10.5 ounce) can condensed cream of mushroom soup optional
Optional and To Finish
- 10-15 slices cheddar cheese or shredded cheddar (for cheese runzas)
- 1 egg for egg wash
- 1 tablespoon water for egg wash
- 2 tablespoons unsalted butter melted, for finishing
Instructions
Make the Dough
- Prepare one batch of Yeast Dinner Rolls dough and allow it to complete its first rise before proceeding. One batch makes 10 runzas.A store-bought hot roll mix can be substituted. Follow package directions, make the filling, then proceed with the Preheat and Shape step below.
Make the Filling
- 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. For pre-cooked crumbles, add after the garlic and heat through before continuing.
- Stir in the 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, if using, until evenly combined.
- Remove from heat and let cool slightly.
Preheat and Shape
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- Divide the dough into 10 equal portions, about 3 ½ ounces each. On a lightly floured surface, roll each portion into a rectangle, roughly 6- by 8-inches.
- Scoop about ½ cup of filling into the center of each dough rectangle. For cheese runzas, add halved slices of cheddar or shredded cheddar to rolled dough before adding the filling.
- Fold the dough up and around the filling. Start by folding one of the long sides over the filling, then the other side to seal. Then fold the dough from the bottom up and the top down, pinching all seams firmly to seal.
- Place seam side down on the prepared baking sheets (5 runzas per baking sheet, spaced evenly). Cover loosely with a clean kitchen towel. Let rest for about 20 to 30 minutes, until puffy.
Brush and Bake
- Whisk together the egg and water. Brush the egg wash generously over the tops and sides of each runza.
- Bake for 15 minutes, then remove from the oven and brush the tops with melted butter.
- Rotate the pan and return to the oven for an additional 3 to 5 minutes, until the tops are 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.
Notes
- Choosing a veggie ground: One package (12- to 16-ounces) is the right amount for this recipe. Raw veggie ground such as Beyond Meat or Impossible should be browned in the skillet just like ground beef. Crumbles such as Abbot's Butcher or pre-cooked frozen veggie crumbles can be added after the garlic to heat through before adding the cabbage. Follow package directions for your specific product.
- Ground beef version: Substitute 1 pound of ground beef for the veggie ground, browning it fully before adding the cabbage. Drain excess fat before adding remaining ingredients.
- All vegetable version: Omit the veggie ground and use 8 ounces of sliced mushrooms and 1 chopped bell pepper, plus extra cabbage, as desired.
- Cream of mushroom soup: Adds richness and binds the filling. Omit for a drier, more traditional filling.
- Double batch and freeze: This recipe doubles easily and the extras freeze well. Cool completely, freeze in a single layer, then wrap individually in plastic wrap, before adding to a zip-top freezer bag. Freeze for up to 2 months. Reheat at 325 degrees F until warmed through, or gently in a microwave.
- Store-bought dough: A hot roll mix works well in place of homemade dough. Follow the package directions, then proceed with the preheat and shape step.