I love this recipe because it takes all the delicious, savory flavors of traditional Runzas and simplifies them with ready-made dough. The filling is rich, buttery, and perfectly balanced with ground beef, tender cabbage, and sweet onions. I also love how versatile they are—great for a grab-and-go meal or a cozy family dinner. Plus, they look like little bakery pastries once baked, thanks to that golden egg wash finish.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
16 Rhodes rolls frozen unbaked roll dough 1 lb ground beef 2 tablespoons butter 1 small yellow onion finely chopped 2 cups finely chopped cabbage salt and pepper to taste 1–2 tablespoons all-purpose flour 1 egg 1 tablespoon milk
Directions
I start by placing the frozen rolls several inches apart on a parchment-lined baking sheet. I cover them loosely with plastic wrap and let them rise at room temperature until they double in size—this usually takes 3 to 5 hours, so I plan ahead.
While the dough rises, I brown the ground beef in a large skillet over medium heat. When it’s halfway browned, I add the butter, onion, and cabbage. I cook everything together until the beef is fully browned and the vegetables are soft and tender. Then, I let the filling cool slightly.
I preheat my oven to 350°F (175°C).
On a lightly floured surface, I flatten each risen dough ball into a small circle, about the size of a mini pizza.
I spoon a rounded scoop of the beef mixture into the center of each dough circle. Then, I carefully bring the edges up and pinch them together to seal. Rolling the filled dough gently between my hands helps close any seams and create a smooth shape.
I place each filled roll seam-side down on the parchment-lined sheet and cover them again with plastic wrap for another 30 minutes to rest.
I whisk together the egg and milk to make an egg wash, then lightly brush it over each roll for that beautiful golden shine.
I bake the Runzas for 18–20 minutes, rotating the baking sheet halfway through, until they’re puffed and golden brown.
Once done, I let them cool for a few minutes before serving—though I can never resist trying one warm right out of the oven.
Servings and Timing
This recipe makes about 18 Runzas and takes roughly 50 minutes of active cooking time, plus 3–5 hours of rising time for the dough.
Variations
I like to switch things up by adding shredded cheese to the filling for a cheeseburger-style Runza. Sometimes I toss in a few diced mushrooms or green peppers for extra texture and flavor. For a spicier version, I add a pinch of crushed red pepper flakes or a little hot sauce to the beef mixture. I’ve also made smaller, bite-sized versions for parties—they’re always a hit.
Storage/Reheating
I store leftover Runzas in an airtight container in the fridge for up to 4 days. To reheat, I warm them in the oven at 350°F (175°C) for about 10 minutes or microwave them for 30–45 seconds. They also freeze beautifully—I wrap each one individually in foil and freeze for up to 3 months. To reheat from frozen, I bake them at 350°F for 25–30 minutes until hot all the way through.
FAQs
Can I make the filling ahead of time?
Yes, I often prepare the filling a day in advance and keep it in the refrigerator until I’m ready to assemble.
Do I have to use frozen dough?
No, I can make my own bread dough from scratch, but using frozen rolls saves so much time and still tastes amazing.
Can I add cheese to the filling?
Definitely. I love adding shredded cheddar or Swiss for an extra rich, melty center.
Why did my Runzas open up while baking?
That usually means the seams weren’t sealed tightly enough—next time, I make sure to pinch and roll them well before baking.
Can I use coleslaw mix instead of chopping cabbage?
Yes, bagged coleslaw mix works perfectly and saves time.
What’s the best way to keep the dough from sticking?
I lightly flour my surface and hands while working with the dough—it keeps everything smooth and easy to handle.
Can I make smaller Runzas?
Absolutely. I divide the dough into smaller pieces and fill them with less mixture for mini versions.
How do I know when they’re done baking?
They should be a deep golden brown and sound slightly hollow when tapped on the bottom.
What should I serve with Runzas?
I love serving them with a side of pickles, tomato soup, or a simple salad.
Can I brush them with butter instead of egg wash?
Yes, melted butter gives them a softer, richer finish if I prefer that over a shiny crust.
Conclusion
I love how these Easy Runzas capture that homemade comfort with so little effort. The tender rolls filled with savory beef, onions, and cabbage make a satisfying meal any day of the week. Whether I’m making them for a family dinner or freezing a batch for later, they always bake up perfectly golden, flavorful, and irresistibly hearty.
These Easy Runzas feature golden, fluffy rolls filled with a savory blend of ground beef, cabbage, and onions. Made simple with frozen roll dough, they’re a comforting homemade meal perfect for any occasion.
Ingredients
16 Rhodes rolls (frozen unbaked roll dough)
1 lb ground beef
2 tablespoons butter
1 small yellow onion, finely chopped
2 cups finely chopped cabbage
Salt and pepper to taste
1–2 tablespoons all-purpose flour
1 egg
1 tablespoon milk
Instructions
Place frozen rolls several inches apart on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise at room temperature until doubled in size, about 3–5 hours.
While the dough rises, brown the ground beef in a large skillet over medium heat. When halfway browned, add butter, onion, and cabbage.
Cook until beef is fully browned and vegetables are soft and tender. Season with salt and pepper to taste, then let the filling cool slightly.
Preheat oven to 350°F (175°C).
On a lightly floured surface, flatten each risen dough ball into a small circle.
Spoon a rounded scoop of the beef mixture into the center of each circle. Bring the edges up and pinch together to seal, rolling gently between your hands to smooth the seams.
Place seam-side down on a parchment-lined baking sheet. Cover and let rest for 30 minutes.
Whisk together the egg and milk for the egg wash. Brush evenly over each roll.
Bake for 18–20 minutes, rotating the baking sheet halfway through, until golden brown and puffed.
Cool for a few minutes before serving. Enjoy warm.
Notes
Add shredded cheese to the filling for a cheeseburger-style Runza.
Use bagged coleslaw mix instead of chopping cabbage for convenience.
Ensure seams are tightly sealed to prevent openings during baking.
For a softer crust, brush baked Runzas with melted butter instead of egg wash.
Freeze baked Runzas for up to 3 months; reheat at 350°F for 25–30 minutes.
