Reviewed: Nov. 27, 2009

Needs more spices. And what a friggin hassle for such a mundane flavor! I expected to fall in love with these things and waited for them to melt in my mouth---neither of which happened : ( Not to mention, after rolling my little fingers out, they looked a hot mess! I was embarrassed to even serve them. So, I didn't.

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bstarb

Cooking Level: Intermediate

Living In: Holland, Texas, USA

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Reviewed: Jul. 14, 2009

Delish - added a little bit of garlic powder and made the dough as thin as I could. Served with spicy mustard.

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WITZETTE

Cooking Level: Intermediate

Home Town: Baldwinsville, New York, USA

Living In: Port Saint Lucie, Florida, USA

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Reviewed: Mar. 26, 2009

better than i thought they were! these turned out amazing. i followed the recipe exactly and they turned out great. next time though, i will use 3 lbs of bread dough to make bigger sandwiches, and up the beef to 1 1/2 lbs for more meat filling. Thanks for the recipe!

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bjohnsfrommtown

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Reviewed: Mar. 21, 2009

These are great. My mom used to make these when I was younger, but instead of cabbage she would fry some mushrooms with the ground beef. Add the cheese and you have a mushroom cheese burger! Really brought me back. Great for a quick lunch.

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Tasha

Cooking Level: Intermediate

Home Town: Spruce Grove, Alberta, Canada

Living In: Lacombe, Alberta, Canada

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Reviewed: Mar. 5, 2009

This recipe was very good. I didn't follow it exactly though.I forgot to buy onion soup mix,so I improvised by using a little onion powder,and beef boullion. (both ingrediants of soup mix) I also used medium cheddar, 'cause I thought mild would be too bland. I also couldn't find frozen bread dough, so I made the honey wheat sandwich rolls dough from this site. I thought it was pretty good, but I think I'll try it with regular bread dough sometime.

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josephswife

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2009

I found the dough a little sticky and difficult to work with but after few I got the hang of it. These are great!

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Kimberly

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

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Reviewed: Jan. 20, 2009

I used turkey burger and reduced fat pre-made biscuits for this one. It was simple, and tasty. The hubby loved it and I'm sure I'll be making these again. I also made some without the cheese, to again cut some calories out! :-)

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Jackie

Cooking Level: Expert

Home Town: Greeley, Colorado, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 8, 2009

These are awesome! I used my own pizza dough and seasoned it with lemon pepper and a sash of seasoned salt. I've made 2 batches and keep them in the freezer for a quick snack we can zap!

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Jan. 2, 2009

These turned out amazing! I used dry mushroom onion soup and after I brushed with butter at the end I sprinked with garlic salt. Was sooooo good!! Great recipe.

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AmberNicole

Cooking Level: Intermediate

Living In: Salem, Oregon, USA

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Reviewed: Nov. 2, 2008

Very tasty! Like others I find them especially good with some mustard for dipping. To save time, I used about 1/2 to 3/4 of a bag of pre-shredded cabbage (sold for coleslaw) found in the bag salad section. I will be making this again and again.

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DarPlocho

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 21, 2008

This is very similar to my German grandmother's recipe for stuffed bierochs, except that she adds finely diced potato in with the ground beef and onion. And we've never added the onion soup mix but it did add a nice flavor. We also top it with a German beer sauce, so it doesn't seem the same without it.

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CYNDYHH

Cooking Level: Expert

Living In: Wichita, Kansas, USA

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Reviewed: May 9, 2008

We have never used the Onion Mix thing. And we use a prepackaged dinner roll mix insted. Same idea. We love them and seem to make them every other month. 100 last us for 3 days.

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abberz.

Cooking Level: Expert

Home Town: Greeley, Colorado, USA

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Reviewed: Jan. 19, 2008

These are really delicious. I made some substitutions to use ingredients that I already had. I left out the onion soup mix, but added worchestershire sauce, red pepper flakes, and some mesquite grill seasoning. I also used a honey whole wheat bread recipe from this site. Delicious and very filling!

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HeatherW

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Reviewed: Nov. 9, 2007

I don't use the onion soup mix, but use a couple of pinches of red pepper flakes, brush the tops with butter when just out of the oven and sprinkle with sesseme seeds....Das esse guttes zum essen!.

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Virgil

Cooking Level: Expert

Home Town: Loveland, Colorado, USA

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 14, 2007

very good. A lot like a runza.

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Big Eyes

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: La Vista, Nebraska, USA

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Reviewed: Jul. 17, 2007

In our house we call recipes like these a "have-again"! Very good!!

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Linda

Cooking Level: Expert

Home Town: Middletown, New York, USA

Living In: Greenbush, Michigan, USA

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Reviewed: Feb. 1, 2007

LOVE,LOVE,LOVE it!!! Mom made these when I was little minus the onion soup mix, but so much better than what I remember Mom's being. I love to make extra and freeze them individually wrapped for E-Z lunch. Just wrap in papaer towel and microwave for 1.5 min and lunch is served. Kids love it with ranch for dip I prefer hot mustard. Instead of frozen bread loafs I use frozen dinner roll balls. It seems better for my little counter space. I also sometimes use McCorrimic's hamburger spice or tastefully simple's garlic garlic. Chopped bacon is also a great addition to this lovely pocket.

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Krissy

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Delaware, Ohio, USA

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Reviewed: Sep. 13, 2006

...Hubs is from Lincoln and when the HUSKERS take to the field he wants Runza's...This is identical to my runza recipe except for the addition of onion soup mix...nice. Made these with my own bread dough and ended up with more dough than filling. Next time I will use at least 1 1/2 lbs of meat and adj the other ingredients accordingly. My new runza recipe!! Thanks Marlene!!

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LPHILLIPS9

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Glendale, Arizona, USA

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Reviewed: Nov. 1, 2005

My family has used this recipe or a version of it for many years now. We use it as a base and add whatever seasonings the family is in the mood for including adding bbq sauce. It is a great recipe if you have hunters in the house because you can wrap them in foil and they don't have to stop.

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Cynthia

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Reviewed: Sep. 8, 2003

This was okay, but needs spicing up in my opinion. Plus working with that doe was like being in a wrestling match. After the first batch, I gave up and dumped the remainder of the filling in 13X9 dish, layered the cheese slices on top of that then rolled out the second loaf of bread to cover the top. Baked for about 20-25 minutes until the bread was done. Much easier. Just bought a bag of cole slaw mix from produce section and used half of it instead of having to chop up a head of cabbage. I’d use sharp cheddar next time, if I make this again, so that I can actually taste the cheese. Mild cheddar seems to loose its taste when cooked into a dish. Also add some garlic and Worcestershire sauce to the meat mixture.

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