My kids have always loved the Runza sandwich at the fast-food chain primarily located in Nebraska and Kansas. This is a copycat recipe that my kids have said, “This is even better than a real Runza!” The more formal name for the meal is a “bierock” and this one has cheese, seasoned ground beef and cabbage that just blend together so well with the breading.
Why You’ll Love This – That One Thing
These will stay fresh in your fridge for approximately five days. For any leftovers, you can put them in a gallon ziplock baggie and freeze them. The most beautiful thing is how easy these are to reheat in the microwave. Take one out of the freezer, wrap it in a paper towel, and cook it for approximately 1-2 mins (depending on the size of the Runza). If it still needs a little extra time, flip it over and cook an additional 30 seconds. My kids handle this all by themselves for lunches or dinners when we don’t have the time to make something for them.
Ingredients You’ll Need – Quick Snapshot
Here are the ingredients you will need (see quantities below):
- Rhodes Thaw, Rise & Bake White Bread – You can find this in your grocer’s freezer
- Ground Beef – 2 pounds
- White Onion – We use a small one and dice up the entire thing
- Shredded Cabbage – We buy the packaged shredded cabbage because it’s just so easy
- Season All – Really brings an amazing flavor to the ground beef
- Pepper – For a taste
- Slices of Extra Sharp Cheddar Cheese – Use whatever cheese you want!
Once the dough has risen and it’s ready to build each copycat Runza, the fun really begins.
Allow the bread to rise:
Dice the onion and cook with the hamburger.
Once the hamburger has browned, add the cabbage and seasonings and let it cook down.
Once the dough has been separated into evenly-sized dough balls, rolled out, cheese & meat added, fold the dough around the mixture and pinch together. We can fit eight copycat Runzas on a single cookie sheet.
The finished product!
Cheesy Bierocks “Homemade Midwest Runza Copycat”
- 1 package of Rhodes Thaw, Rise & Bake White Bread
- All purpose flour (for the rolling pin)
- 2 pounds ground beef
- 1 small white onion (diced)
- 4 cups shredded cabbage
- 2 tsp of Season All
- 1 tsp pepper
- 16 slices of extra sharp cheddar cheese
- Thaw 4 loaves of bread per instructions on the package
- While dough is rising, you can cook 2 pounds of ground beef and 1 small white onion (diced) over medium/high heat until meat is no longer pink
- Drain the grease
- Stir in 2 teaspoons of Season All, 1 teaspoon of pepper and 4 cups of cabbage
- Stir until cabbage cooks down and ingredients are combined
- Preheat oven to 350 degrees
- Once the loaf has risen as instructed on the package, remove one loaf from the bread pan
- Knead the dough in your hands to remove some of the bubbles in the dough
- Separate the dough into four evenly-sized balls of dough
- Put a very small amount of all-purpose flour on your roller pin (we find it better to put the flour on the roller vs. on the table top)
- Roll out each ball of dough to approximately 8 inches x 6 inches
- Take one slice of extra sharp cheddar cheese, break it in half and line the middle of the rolled-out dough with the two halves of cheese
- Place approximately ½ cup of the meat mixture on top of the cheese
- Fold in the sides of the dough to where they overlap and pinch them together
- Fold up one open end and pinch together
- Fold in the final end and pinch together
- Place on a greased cookie sheet (we use parchment paper)
- We are able to fit 8 Runzas on a single cookie sheet
- Bake for 20 minutes or until golden brown
- Continue this process for the other three loaves