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Homemade Runzas
Make Nebraska's famous Runza Sandwich at home! A bread dough pocket, filled with cabbage, onion, and seasoned ground beef, baked until golden brown. This recipe makes one dozen sandwiches but is easily cut in half. OR you can make them and freeze them!
Calories: 530kcal
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Ingredients
- 1 1/2 pounds of lean ground beef
- 1 small head of cabbage shredded (about 4 cups)
- 1 small onion diced (about 1/2 cup)
- 24 Frozen Bread Dough Dinner Rolls
- salt and pepper
- melted butter
Instructions
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Place frozen dinner roll dough on a sheet pan and rise according to package instructions. It will use 2 rolls for each sandwich.
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While dough rises, begin browning your ground beef and onion in a large skillet. When the meat is about halfway done, add in the shredded cabbage and cover with a lid. Cook until meat and cabbage are done. Drain off any excess grease or liquid. Set aside.
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When rolls have risen completely, lightly flour your surface. Remove two rolls and form a ball. Roll the ball out into a rectangle approximately 5"x7".
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Place approximately 1/3 cup of the filling in the center of the dough and spread out from top to bottom.
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Fold the bottom up and the top of the dough down and press to seal. Fold the left side over, pinching to seal. Then do the right side, gently stretching to cover the left. Pinch closed.
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Place each sandwich on a greased cookie sheet, seam side down.
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Let rise again for another 30-45 minutes.
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Preheat oven to 375 degrees F.
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Brush the tops with melted butter.
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Bake in a preheated oven for 30 minutes, or until bread dough is golden brown.
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Serve hot.
