Runza Recipe

About a week ago, I mentioned that I made some homemade Runzas.  Today, I will share the "recipe."  Note that this recipe make a lot of Runzas (72 small) so I freeze some in foil for quick meals later!

For 72 (ish) Runzas:

6 pounds 80-85% lean ground beef
1 small head of cabbage
1 large onion
72 Rhodes dinner rolls (frozen section)

First note the direction on the rolls - they take about 3-5 hours to rise, so you need to get the first batch out about 4 hours before you are ready to start really making them, then the other batch out an hour later.

Chop (or grate or dice) onion and cabbage to desired size (I grate mine in a blender and the kids don't even know they are eating some veggies then).

Brown (with salt and pepper) hamburger (I do about 1 lb at a time) and put in large pot with some of the grease.  Add the onion and cabbage (as well as a bit more salt and pepper) and simmer for at least 10 minutes.

Put some of the meat mixture in a colander.

Roll out one of the pieces of roll and add a heaping scoop of meat mixture, seal dough.
Continue for each.

Bake on GREASED baking sheet for 15-20 minutes.

(Feel free to add more to the runzas - I add cheese, but some people may add olives, mushrooms, etc)


For Runzas that you've frozen, you can reheat in the foil they were stored in.  Bake them for about an hour at 300, then "open" the package and bake for another 10 minutes.

Enjoy!