Simple Runzas at Home (Print-Friendly Version)
A quick way to make Nebraska-style runzas with store-bought dough, filled with a flavorful beef, onion, and cabbage mix.
# Ingredients:
→ Dough
01 -
16 frozen dough balls from Rhodes, not baked yet
02 -
1-2 tablespoons of flour (for sprinkling the work surface)
→ Filling
03 -
1 pound of ground beef
04 -
2 tablespoons of butter
05 -
1 small yellow onion, diced finely
06 -
2 cups of cabbage, chopped into small pieces
07 -
A pinch of salt and pepper (adjust for your taste)
→ Egg Wash
08 -
1 egg
09 -
1 tablespoon of milk
# Steps:
01 -
Spread parchment paper on baking sheets and set frozen roll dough apart so they don't touch. Cover them loosely with plastic wrap and let them sit at room temperature until they're about double their size, which will take 3 to 5 hours.
02 -
In a big skillet, cook the ground beef over medium heat. Halfway through cooking, toss in the butter, onion, and cabbage. Cook until the beef is brown and the veggies are soft. Give the mixture a few minutes to cool.
03 -
On a floured surface, roll each dough ball into a round shape. Spoon some filling in the center of the dough, then pull up the edges and pinch the seams to seal them. Gently roll over the seams to make sure it's closed. Place the seam side down on parchment paper and let them rise for another 30 minutes.
04 -
Heat the oven to 350°F. Mix the egg and milk together, then brush it onto the runzas. Bake them for about 18 to 20 minutes, turning the tray halfway through, until they're golden on the outside.
# Notes:
01 -
Make sure to allow 3-5 hours for the dough to rise
02 -
If the dough rises faster than expected, you can chill it in the fridge for up to an hour
03 -
The egg wash gives the runzas a polished, bakery-style shine