Reviewed: Oct. 21, 2009

Added an onion and garlic. Very close to my mom's version.

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Reviewed: Sep. 7, 2009

This was a really good recipe! I rounded up the beef to 2 lbs, also used more mozzarella cheese,a diced onion, and two cloves of garlic. There were rave reviews from my family and friends for this labor day get together we had tonight and they want this to be a regular recipe in our household. I did take a users advice to use Rhodes Texas Rolls, and once I got tired of rolling one roll at a time I started squishing two together and rolling that to make a larger runza, which were ate up easily. And that made it all a little easier. Oh yeah, season to suit your own taste... I liked Jane's Crazy Salt Mix for this recipe. One last change... I used melted butter on the runza's instead of oil. Thanks for the recipe this was AWESOME!!! PS. For picky cabbage haters, it cooks down alot and you don't really taste it much, it is more of a filler in these great sandwiches.

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Melissa

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 26, 2009

Love Runzas! Can't leave Nebraska without stopping at the restaraunt. When I can't get back home for a while, this recipe is the next best thing. My daughters, 5,4 & 2, love having their own little "stuffed rock" to eat (individual servings) My favorite version at the restaraunt is the Swiss Mushroom Runza. At home, I mix up some mushroom & gravy sauce & use swiss in a few runza (my hubby doesn't like mushrooms) Once, I make a weak bbq&cheddar version (didn't add a lot of sauce just enough to flavor meat) Hubby LOVED that one, kids too.

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toodlebutt

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Reviewed: Jul. 26, 2009

The only thing I add to these is cheese. I freeze extra filling so I can make more for another meal.

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Sally

Cooking Level: Intermediate

Home Town: Manhattan, Kansas, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 14, 2009

These were delicious. My husband must have said at least 5 times during dinner how good they were. I made these with the 1 lb frozen bread dough (3 of them). I cut each 1 lb dough into 3 sections and I thought it was a nice dough to filling ratio. I did add plenty of salt and pepper. Next time I will try adding garlic. I baked these only about 20-25 minutes and they came out perfect. Thanks for a great recipe! This one is a keeper!

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Jen

Cooking Level: Expert

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Reviewed: May 29, 2009

These were just OK (IMO). I even added some garlic powder,onion powder and worcerstershire sauce but it still I thought it was lacking something! I think the thickness of the dough took away from the flavor!.. Maybe if these were done in a different type of dough like pastry I'd like them more! Also at 45 minutes mine were very dark and hard like biscuits. On the second batch I baked about 25 min. and the bread part was much better but I still thought they were too bready! I will post a photo of the two together and you can see the first and second batch!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Apr. 14, 2009

LOve it without the cabbage!

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shortygirl68

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Reviewed: Apr. 13, 2009

Loved these and they were very easy to make. We don't have Runzas around here, so this was a nice treat. Easy to customize for different tastes. Next time I will add mushrooms to the filling mix, but you could add anything. Thanks for the recipe! Michelle

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MCUTRIGHT

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Reviewed: Mar. 22, 2009

We have added this to our regular menu. I always add more cabbage if I can. But we love having something new and different. Plus it is a great way to incorporate those veggies we do not like!!

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KMolstad

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Reviewed: Feb. 17, 2009

I thought it was great. I also took the advice of others and added onions and garlic to the meat. The only advice I would give is make sure you get a really good seal on the dough or all of your cheese will bubble out and burn on your pan.

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James

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Reviewed: Feb. 8, 2009

The whole family enjoyed this recipe, but I made a few adjustments. I cut up a couple pieces of bacon and threw it in with the ground beef and cabbage. I also used some seasoning salt and half an onion and some garlic and worcestershire sauce. I used the cheese we had on hand (colby jack) and it turned out great. I used the crecsent rolls instead of bread mix, and it only took about 15 minutes in the oven at 350 degrees.(I also tried the garlic crescent rolls, but I found the filling flavor was drowned out by the garlic of the rolls.

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SirTaylor

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Reviewed: Nov. 11, 2008

Good, Not as good as Grandma's but nothing ever is. My family loved them. I thought they needed more flavor. I added onion lots of salt and garlic and a das of worceshire. I brushed the top with butter when they came out.

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lisa

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2008

These were a HUGE hit in our house! I didn't have shredded cheese so I used slices. I put the cheese on the dough then a scant 1/3 cup of the meat filling and folded it up. I did alot of pinching and rolling the dough to make sure it stayed together and it did. Put seam side down on the baking sheet and the cheese will then be on top and will ooze throughout the meat mixture when cooking. I used the Rhodes dough but will make my own in the bread machine next time to add variety...whole wheat, herbs etc. The possibilities here are endless. You can fill with anything. Can't wait to experiment.

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DONNASED

Cooking Level: Intermediate

Living In: Lockport, Illinois, USA

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Reviewed: Oct. 13, 2008

We dipped them in BBQ sauce. Wierd, I know, but tasted great.

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SUPERNOVADARK

Cooking Level: Intermediate

Living In: Ceres, California, USA

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Reviewed: Oct. 9, 2008

Good recipe, but a little bland for my taste. I added minced garlic, paprika and ground mustard the first time. The second time I actually added barbeque sauce to half of the meat and ketchup to the other half and that also turned out well.

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ska t

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2008

I love these. I got a little crazy making different fillings for these, but they're great to make in advance and freeze for those days that you know will be to busy and stop and cook.

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mypini

Cooking Level: Intermediate

Home Town: Eagle Lake, Florida, USA

Living In: Phelan, California, USA

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Reviewed: Aug. 13, 2008

Never had these before but really did enjoy the recipe. Only 4 stars because I did take the advice of others and added onion, garlic and plenty of salt and pepper to ground beef. Don't think it would have had enough flavor otherwise.

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Venessa

Cooking Level: Expert

Home Town: Decatur, Alabama, USA

Living In: Olympia, Washington, USA

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Reviewed: Jul. 16, 2008

I love these, but what I did different was put them in low-fat tortilla's and roll like burrito and back till crispy. Much lighter this way. I also added onion, garlic and Swiss is the best.

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Lauri

Cooking Level: Intermediate

Home Town: Santee, California, USA

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Reviewed: Jun. 10, 2008

These were delicious! I had a hard time though. I bought the Rhodes 3 loaves package and thawed it. When I went to roll it, it shrunk back to normal size. These did make 9 HUGE runzas, but they were awesome. Just make sure to add plenty of filling in the dough and seal very well, otherwise cheese will leak out. I also added some sauerkraut to the mix and a slice of swiss cheese before baking. Also some mushrooms. Delicious!

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Sara

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 9, 2008

Sorry, this was too bland for our family and we usually don't eat things on the spicy side. I had even added onion and garlic like others suggested but something was still missing in flavor. The bread pockets turned out great so I will probably just stuff them with some other assortment to make mini calzones.

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Sharon H

Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Runzas (Bierocks)

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