Runzas | Love Bakes Good Cakes

TBN 678-0

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Tuesday, May 15, 2012

Runzas


I remember my mother making Runzas (a.k.a. Bierocks) when I was growing up. To me, these were the original "Hot Pockets". I love the idea of everything being stuffed in to a handy little bun. I'm guessing these originated in Germany ... but I'm so glad they made their way to the Midwest where my Mom grew up - otherwise I may have missed out on these tasty little treats!

Don't let the idea of making the dough intimidate you! I pinky promise it's not hard! You can mix it all by hand with a large bowl and a wooden spoon. However, if you have a mixer with a dough hook, this will make quick work of the dough!








Runzas
Serves 12

For the Dough:
   1/2 cup plus 1 tbsp. warm water (110-115 degrees F)
   1-1/2 tsp. active dry yeast
   3 tbsp. sugar
   1 egg
   1/2 tsp. salt
   2 to 2-1/4 cups bread flour

For the Filling:
   1 lb. ground beef
   2 cups chopped cabbage
   1/2 cup chopped onion
   salt and pepper to taste
   1/2 cup shredded Cheddar cheese
   2 tbsp. butter, melted


In a large bowl, dissolve yeast in water. Add sugar, egg, salt and 1 cup of flour; beat on low speed for about 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl and turn once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. 

Meanwhile in a large skillet, cook ground beef over medium heat until no longer pink; drain. Add cabbage, onion, salt and pepper. Cook over medium heat for about 15 minutes, or until vegetables are tender. Stir in cheese. Remove from heat and set aside to cool.

Punch down dough and divide into 12 pieces. Roll each piece into a 5-6 in. circle. Top each circle with about 1/4 cup of the filling. Fold dough over to meet in the center and pinch edges to seal.

Place seam-side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter. Bake at 350 degrees F for 20 minutes or until golden brown. Serve warm.









I hope you enjoy! Shared at these fun parties!


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31 comments:

  1. These look yummy! It reminds me of a philly cheese steak sort of.

    Thanks so much for stopping by my blog. :)

    xoxo,
    Melissa

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  2. Those photo's made my mouth water...mmmmmm...

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  3. My mother used to make these all the time too! It's a great, economical way to feed a lot also! (I have teenage boys) Yours look really good, thanks for sharing!!!

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    1. Thanks for stopping by! We have one teenage boy .... I can't imagine it being plural :)

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  4. Found you on Lady Behind the Curtain. I have wanted to make these for years! Your recipe looks delicious - definitely need to give them a try.

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    1. Thanks for stopping by Louanne! Stop back by and let me know how you liked them :)

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  5. When they opened a Runza in our town there was much rejoicing! Of course they are better home made. Your may of baking the cheese right in looks divine.

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  6. These looks yummy! Thanks for sharing :)

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  7. That looks really good! I have to try it. I have a thing for meat pockets. My oldest daughter would love this too.

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    1. Thanks for stopping by Kate! I hope your family enjoys them :)

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  8. These are just too cool:) Little pockets full of surprise foodies. I just have to try these. Thank you so very much for linking up to Freedom Fridays!

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  9. I LOVE runzas! I make mine a little differently, but these seem awesome too!

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    1. Thanks for stopping by Sarah :) I would love to know how you make yours!

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  10. I have never had runzas before, they look really good! Thanks for sharing at Showcase Your Talent Thursday!

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  11. These look SO yummy! We've never tried runzas, so we're excited to give them a go! Thanks for sharing your ideas on "Strut Your Stuff" Saturday! We hope to see you again! -The Sisters

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    1. Thanks Sisters! If you try them, stop back by and let me know how you liked them :)

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  12. Hi Jamie! Hopping on over from Recipes for my Boys! I'm always looking for authenic eastern european recipes being a Polish girl. These look and sound delish. Bookmarking! Your newest follower!

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  13. This look amazing! I know they must be delicious with everything tucked away inside. I'd probably cheat and use frozen dough. :D Thank you for sharing on Thursday's Treasures Week 35. Hope to see you again next Thursday. <3 and hugs! http://www.recipesformyboys.com/2012/05/thursdays-treasures-week-35.html

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    1. Hey Debi! I've "cheated" before by using frozen bread dough. Nothing wrong with that :) I'll see you next week!

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  14. My fella loves anything that comes in a bread pocket! Thank you for sharing this recipe. I'm pinning it for future reference.

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    1. You're welcome, Aunt B! :) I'm so glad you like it!

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  15. These are definitely a German recipe. The full name is Kraut Runza's. My German mother-in-law taught me how to make them. I roll the dough out in squares, then put the filling on top, and bring the corners up and pinch the dough together. Thus they look like a shirt "pocket." Kraut is cabbage, and Runza means pocket in German. Thus we call them cabbage pockets in English. A family favorite of all 5 children, 11 grandkids, & 4 greatgrandkids.

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    1. Thank you! They are so tasty and unbelievably easy to make!

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  16. Ohhh I love Runzas! I wrote a post on these a while ago too. It's the Dwarfs favorite :) Your filling and dough is just a teeny bit different by like, two ingredients :) These look delicious!

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  17. Yum! I love Bierocks! Your recipe sounds delicious!!
    I havent had a Bierock in a long time!

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  18. I miss these...Mom used frozen bread dough and canned sauerkraut when making these. Dad LOVINGLY referred to them as "gut bombs" and still to this day that is what we call them.

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  19. I think I am going to try, they look yummy!

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TBN 678-5