Runzas

Runzas – a delicious and easy to make homemade bun stuffed with ground beef, cabbage, and cheese! It’s the original “Hot Pocket”.

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 into a handy little buttery 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!

I know some people freak out at the thought of making their own dough. Don’t let the idea of making this 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 – Ingredients and  Utensils Needed:

Ingredients:

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

FOR THE TOP

• 2 tbsp. butter, melted

Utensils:

• Mixing bowl
• Wooden spoon

Runzas – Instructions

• 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.

Runzas – Questions

• Can Runzas be made ahead and frozen?

Yes! If you’re going to freeze your Runzas, go ahead and make them all the way through baking them. Allow them to cool completely. Place them on a baking sheet in the freezer for about an hour before transferring them to freezer bags or containers. When ready to use, thaw and either bake or microwave until heated through. Be sure to use them up within 6 months.

• Can I substitute ground turkey for the ground beef?

Absolutely, although it will change the flavor slightly. 

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4.47 from 65 votes

Servings: 12 servings

Runzas

By Jamie Sherman

Runzas – a delicious and easy to make homemade bun stuffed with ground beef, cabbage, and cheese! It’s the original “Hot Pocket”.

Prep: 1 hour hr 30 minutes mins

Cook: 1 hour hr

Total: 2 hours hrs 30 minutes mins

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Ingredients 

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For the Dough

• ▢ ½ cup + 1 tablespoon warm water, 110-115 degrees F
• ▢ 1 ½ teaspoons active dry yeast
• ▢ 3 tablespoons sugar
• ▢ 1 egg
• ▢ ½ teaspoon salt
• ▢ 2 – 2 ¼ cups bread flour

For the Filling

• ▢ 1 pound ground beef
• ▢ 2 cups chopped cabbage
• ▢ ½ cup chopped onion
• ▢ salt and pepper to taste
• ▢ ½ cup shredded Cheddar cheese
• ▢ 2 tablespoons butter, melted

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Instructions 

• 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 inch 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.

Notes

• Use this dough to wrap around any of your favorite “hot pocket” fillings.

Nutrition

Calories: 229kcal, Carbohydrates: 22g, Protein: 11g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 174mg, Potassium: 168mg, Fiber: 1g, Sugar: 4g, Vitamin A: 100IU, Vitamin C: 5mg, Calcium: 39mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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