In Nebraska, college football is nearly akin to religion. On a crisp fall Saturday, tens of thousands of Huskers fans gather in the stadium to cheer on the University of Nebraska. The favorite treat of all these gridiron groupies? Runza! Based on the German treats known as bierocks, Runza is like if a juicy hamburger was in a soft, white bread pouch. I add sharp cheddar to turn it into a pocket cheeseburger. It’s spawned a Nebraska-specific fast food restaurant of the same name, but you can make your own in batches, freeze it, and reheat it for a quick, delicious lunch or game day treat. If you want to make some easy Nebraska Runza with cheese, look no further than this delicious recipe!

Tips for Making This Runza Recipe

Normally I love diving into a yeasted dough, but I wanted to play with supermarket ingredients. In this instance, I realized that classic frozen rolls cut down greatly on time and labor. However, this recipe has a few key ingredients that cannot be replaced:

• Fresh, crunchy cabbage – While you won’t typically find cabbage on a burger, it’s a crucial part of classic Runza! The traditional German version has sauerkraut. Fresh green cabbage has a traditional feel with a lovely added crunch.
• Sharp cheddar – For a more European version, use a high-quality red cheddar. For a more American feel, use a milder deli slice.
• Well-seasoned beef – It is imperative that the beef in this recipe be both high in fat (80/20) and well-seasoned. As the beef bakes it will lose fat, and you don’t want dry Runza!
• Soft, white yeasted bread – You don’t need to make it yourself (I use frozen dinner rolls to save time) but white bread is crucial. Runza is not healthy. Embrace it.

How to Freeze and Reheat Runza

One of the biggest advantages to this recipes? It makes a large batch that can be easily frozen and reheated at will. Here’s how to do it:

1. Once the Runza has fully cooled, wrap leftovers you’d like to freeze individually in plastic wrap. Make sure to wrap tightly to prevent excess moisture from getting in as they freeze.
2. When ready to eat, unwrap your Runza. For quickest thawing, microwave upside-down for 2-3 minutes. For crisper bread, microwave for one minute and then warm in a toaster oven, air fryer, or oven at 400 for about 5 minutes.
3. Store frozen Runza for up to 6 weeks.

How to Make Easy, Cheesy Runza

Print Recipe

5 from 1 vote

Easy Runza

If you want to make some easy Nebraska Runza with cheese for game day, look no further than this delicious recipe!

Prep Time45 minutes mins

Cook Time20 minutes mins

Thawing time2 hours hrs

Course: Main Course, Snack

Cuisine: American, German

Keyword: runza

Servings: 12 Runza

Calories: 410kcal

Author: Blair Carpenter

Equipment

• Baking pan with sides
• Rolling Pin
• 9×13 (optional, for thawing rolls)
• Measuring cups & spoons
• Stirring spoon
• Large skillet
• Knife
• Chopping board
• Pastry brush

Ingredients

• 1 package of 36 frozen yeasted dinner rolls
• 2 lbs 80/20 ground beef
• ½ yellow onion diced (or 1 tsp onion powder)
• 4 c green cabbage sliced into strips
• 1 tbsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• ½ tsp paprika
• 6 slices of sharp cheddar cheese
• Extra flour for rolling
• Baking spray
• ¼ c (½ stick) melted butter

Instructions

• Thaw and proof the dough according to package directions.
• Preheat your oven to 350℉. Spray a baking pan with shallow sides with a coat of cooking spray.
• When it has mostly thawed, add the spices and onion or onion powder to the ground beef. Cook over medium high heat in a large skillet until no pink remains. Note: I do not drain the meat because fat = flavor but I can't stop you.
• Turn the heat off but keep the pan on the stove. Stir the cabbage into the meat while it's still hot to cook it slightly. Make sure it's evenly distributed. Move the filling into a large bowl if desired.
• Bring out your dough. Grab 3 thawed and risen rolls and roll them out with a rolling pin together into a rectangle about 6 by 8 inches.
• Place 1/2 slice of cheese into the center of each rectangle. Use a big spoon to place around 1/2 c of beef on top of the cheese slice.
• Fold each edge of the dough over the filling, pinching gently to seal the dough.
• Place the Runza smooth side up, folded side down, on your prepared baking pan.
• Repeat with the remaining 33 rolls. You can place the Runza very close together on the pan or space them out – up to you!
• Bake for 18-20 minutes, or until the Runza are puffed up and golden brown.
• While Runza are still hot, brush the tops with melted butter.
• Cool for 10 minutes in the pan, then transfer out to cool completely.
• Enjoy with crinkle cut fries for the full Nebraska experience.

Nutrition

Calories: 410kcal