Cook the Ground Beef: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat and set the beef aside.
Sauté the Onions and Cabbage: In the same skillet, add the chopped onions and sauté for about 3-4 minutes, until they start to soften. Then, add the shredded cabbage and cook for another 4-5 minutes, stirring occasionally, until the cabbage softens and begins to brown slightly.
Season the Filling: Add the cooked beef back into the skillet with the cabbage and onions. Stir in the salt, pepper, garlic powder, and Worcestershire sauce. Mix everything together until the filling is well combined and heated through. Remove from heat and let it cool slightly while you prepare the dough.
Step 2: Prepare the Dough
Roll Out the Dough: Preheat your oven to 375°F (190°C). Roll out the refrigerated pizza dough on a lightly floured surface. If using homemade dough, roll it out to about ¼ inch thickness. Use a pizza cutter or knife to cut the dough into 8-10 equal-sized squares or circles, depending on how large you want your Runzas to be.
Add the Filling: Spoon a generous amount of the beef and cabbage filling onto the center of each piece of dough. Be sure not to overfill, as you need to be able to fold the dough over the filling.
Seal the Runzas: Fold the edges of the dough over the filling to create a sealed pocket. Pinch the edges together, making sure the filling is enclosed inside the dough. If you’re using circles of dough, fold them into half-moon shapes.
Step 3: Bake the Runzas
Brush with Butter: Place the assembled Runzas onto a baking sheet lined with parchment paper or lightly greased. Brush the tops of the Runzas with melted butter to help them turn golden and crispy as they bake.
Bake the Runzas: Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the dough is golden brown and crisp.
Cool and Serve: Once baked, remove the Runzas from the oven and let them cool slightly before serving. They’re best enjoyed warm, but they can also be made ahead and reheated.
Tips for Perfect Runzas
Don’t Overfill: Be sure to leave some room at the edges when adding the filling. Overstuffed Runzas can be difficult to seal and may spill out during baking.
Customize the Filling: While the classic filling is beef and cabbage, feel free to mix it up. Add mushrooms, bell peppers, or cheese to the filling for a unique twist. For a vegetarian version, you can substitute the beef with lentils or a plant-based ground meat alternative.
Make Ahead and Freeze: To make these Runzas ahead of time, prepare and assemble them, but don’t bake them. Instead, freeze them on a baking sheet for about 1 hour. Once frozen, transfer the Runzas to a freezer bag and store for up to 3 months. To bake, simply place them on a baking sheet and bake from frozen for about 25-30 minutes, or until golden and cooked through.
Try Homemade Dough: For an extra special touch, you can make homemade dough using your favorite recipe. If you’re short on time, store-bought pizza dough works just fine!
Conclusion: A Taste of Nebraska in Every Bite
These Easy Nebraska-Style Runzas bring the flavors of the heartland straight to your kitchen. With a savory filling of ground beef, cabbage, and onions, all wrapped in a soft, golden dough, these handheld pockets are the ultimate comfort food. Whether you’re looking for a quick dinner, a snack for a game day party, or a fun meal to prep ahead, these Runzas deliver on flavor and convenience.
So, next time you’re in the mood for something hearty and satisfying, give this recipe a try. You’ll love how easy and delicious these Runzas are, and they’ll quickly become a family favorite. Enjoy a taste of Nebraska—no plane ticket required!
