Bierock (Runza)

Prep Time
Cook Time
1h 40m
Ready In

"Both names are equally common for this dish. It has German/Russian roots and then was passed from one generation to another. In Kansas the food is called Bierocks. In Nebraska they are called Runzas. The recipe and history behind it are from I'll Have What They're Having (Legendary Local Cuisine)."

Original recipe yields 5 servings


  • Serving Size: 1 (167.2 g)
  • Calories 318.1
  • Total Fat - 19 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 164 mg
  • Sodium - 1132.1 mg
  • Total Carbohydrate - 5.4 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.8 g
  • Protein - 30.5 g
  • Calcium - 23.8 mg
  • Iron - 3 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0.1 mg

Step 1

Thaw bread dough, if frozen or make the equivalent amount using your own favorite bread recipe. Let dough rise.

Step 2

In a large frying pan over medium-high heat, melt butter. Add cabbage and onion , stir until they are covered with butter. Cover the pan and cook 10 minutes or until the vegetables are tender. Increase heat to high and add ground beef. Cook, stirring frequently until beef loses its pink color. Reduce heat to medium. Stir in salt, pepper and flour. Cook 1 more minute and stir constantly.

Step 3

Lightly grease a baking sheet. On a lightly floured surface, cut bread dough into 4 to 6 equal pieces. With floured rolling pin, roll and stretch each piece into an oval about 1/8 inch thick. Spoon meat mixture into the middle of each dough piece. Pull up the corners of the dough and pinch seams together to hold the mixture inside.

Step 4

Place seam side down on prepared baking sheet; set aside and allow to rise for 20 to 30 minutes. Preheat oven to 350. Brush with beaten egg and sprinkle with caraway seeds. Bake 25 minutes or until golden brown. Remove from oven and serve warm or at room temperature.

Tips & Variations

No special items needed.