Directions: |
Directions:Let dough soften overnight in fridge. Cut thawed dough into 5 sections and set aside. In large skillet, brown beef and drain. Add onion and cabbage - cover and cook for 20 minutes. Drain again. Add salt, pepper and oregano and allow to cool. Divide each portion of dough into 2-3 equal pieces. Spread each piece into a circle the size of a saucer. Place 1/4 cup meat mixture in center of dough. Pull up sides and seal. Place on greased cookie sheet and brush with oil. Bake 350º for 20 minutes, or until brown. |
Personal
Notes: |
Personal
Notes: I like to make these in a loaf and slice them. They also freeze well for future use. Great with homemade soup in the winter!
Here's a history of the Runza (also called Bierock): It is a yeast dough (a bread pocket) with a filling of beef, cabbage or sauerkraut, onions, and seasonings. It is baked in various shapes like half-moon, rectangle, round, square, triangle, etc. The Official Nebraska Runza is always baked in a rectangular shape, and the Bierocks of Kansas are baked in the shape of a bun.
If you travel in Nebraska, you will find eateries called "runza" - sometimes a place name, often the specialty of the house. In 1949, Sarah "Sally" Everett and her brother, Alex Brening, opened the first Runza Drive-Inn in Lincoln, Nebraska. The trade name and trademark of Runza Restaurants now belong to Donald R. Everett, Sarah's son.
Both the Bierock and the Runza sandwich have German-Russian roots going back to the 18th century. This unique recipe was passed down from one generation to the next, eventually finding it’s way to the Midwest of America and particularly to the states of Kansas and Nebraska (but with different names). Originally the Bierocks were served to the field workers for lunch. Today Bierocks are enjoyed any time and can be found at just about every church fund-raiser in the Kansas area.
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This recipe for Runza's is from