A sourdough version of the famous pocket Runza® pocket sandwiches that are a total craze in Nebraska (possibly because they are shaped like a football, and Nebraskans really really LOVE their football). I’m not so much into football, to be honest, but I definitely appreciate a good Runza! Especially when I get to make it myself, preferably with a crowd of friends or family around to help.
Homemade Runzas (aka Bierocks) are a little bit of work, but they are SO worth the effort and they are a great make-ahead, grab-and-go food to have on hand. They freeze (or refrigerate) and reheat beautifully and hey, they’re a pocket, so they’re portable, meaning you can eat them on the run!
I’ve been making Runza pocket sandwiches for over 2 years now, back when I was addicted to my bread machine. Since then, I’ve ditched my bread machine (when it broke, I decided to use my stand mixer for making bread dough) and then I started making sourdough everything, so I just HAD to try making sourdough Runzas. I’m happy to report the sourdough version works just as well as the original-with the added health benefits of sourdough (plus we’ve found even more uses for the dough aside from making pocket sandwiches, so it’s become a recipe I turn to almost weekly). If you’re not into sourdough, here’s my original bread machine recipe. Also, in that post, I included a BUNCH of great ideas for personalizing your pocket sandwiches.
I’ve taught multiple Runza cooking classes where each person in the class got to customize their own Runza. We had so much fun in the classes … and btw it’s a great party idea because each person gets to personalize their creation with their own Runza sauces and toppings.
Cooking with others is truly a bonding experience that brings you together. Food is one of our most basic human needs, so when you cook with other people, you are creating a very deep, loving connection, especially if you relax and encourage everyone to play and experiment in their own way. Cooking together also gives inexperienced cooks some practice and confidence in the kitchen.
One batch of dough makes enough for 12 Runzas … perfect for a dinner party!
Here’s how to host a Runza party:
- Gather a bunch of fun sauces and cheeses. You can make the sauces yourself or purchase them. I’ve included a bunch of sauce ideas below.
- Chop onions, peppers, saute mushrooms, olive slices, sliced pickles, sliced tomatoes, crumbled bacon, pepperoni, etc. Choose a bunch of fun topping options.
- Prepare the dough and meat mixture ahead of time. Keep the dough in the fridge until close to party time.
- Preheat the oven and prepare the baking sheet. Set out the sauces and toppings. If you made homemade sauces, make sure to label them.
- Cut the dough into pieces and roll out the dough circles, setting each dough circle in a bowl, with a bit of extra dough on the side, for “marking” their Runza so they recognize which one is theirs.
- Teach guests how to assemble their pocket sandwich by demonstrating with one Runza, choosing sauces and toppings that YOU like (but encouraging them to choose whatever they like for theirs), then making a signature mark with the little bit of extra dough that marks it as “yours” (maybe an initial or special symbol on top),
- Let your guests have fun creating their own personal flavor combinations, setting their Runza on the tray once they’ve finished putting it together and put their little “mark” of dough on top.
- Put the pocket sandwiches in the oven to bake and set the timer … now it’s time to relax, chat and sip on some beverages. Or if you prefer, you can munch on appetizers or salad while you’re waiting.
- Dish up the Runzas onto plates and enjoy! Some people may want extra sauces for dipping, so set the sauces out on the table. I find it fun to ask each person to share what they did with their Runza.
Scroll down for more sauce and topping ideas for Runza parties … or for customizing your own Runzas. They freeze and reheat beautifully, so you can make them ahead and customize them to your liking.
Whether you’re making these fun sandwiches by yourself or with a crowd, I hope you enjoy them as much as we did!
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Sourdough Runzas (pocket meat sandwiches) … aka Bierocks
Ingredients
For the dough:
- 1 cup milk
- 4 oz. sourdough starter (directly from the fridge, or discard sourdough starter is fine)
- 2 Tablespoons water
- 2 large eggs
- 3 cups bread flour (+ 1/2 cup or so)
- 1 cup whole wheat flour
- 1/4 cup sugar
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1/4 cup melted butter
For the filling:
- 2 – 4 cloves garlic, peeled
- 1 large sweet onion, peeled and chopped into large chunks
- 1 1/3 lb. lean grass-fed ground beef
- 1/2 of a medium cabbage, cut into chunks
- 1/2 teaspoon onion powder
- 1/2 teaspoon granulated garlic
- 1/2 – 1 teaspoon ground white pepper
- Red Robin Seasoning (or salt), Trader Joe’s 21 Seasoning Salute (or Mrs. Dash) & freshly ground pepper, to taste
Instructions
- Put the milk, sourdough starter, water, eggs, 3 cups bread flour and whole wheat flour, sugar, yeast and salt in the bowl of your stand mixer (or a large bowl) and stir to mix.
- If using a stand mixer, set the mixer on speed 2 and add the butter a bit at a time, alternating with a bit of extra bread flour, until all the butter has been added and the dough comes together nicely. Continue kneading the dough for about 5 minutes, adding bits of bread flour as needed to prevent sticking, until you have a slightly sticky dough that nicely cleans the bowl. (Hand mixing instructions in comments below.)
- Dump the dough out onto a floured surface. Oil the bowl with a bit of olive or avocado oil, shape the dough into a ball, set the ball into the bowl, then turn over to coat ALL the dough in oil. Cover the bowl and let rise in a warm place for at least 40 minutes or up to 2 hours, until doubled in size.
- While the bread dough is rising, make the filling: put the garlic and onions in your food processor and pulse to chop into little bits. Remove from the food processor and add the cabbage. Pulse to chop the cabbage well.
- Heat a medium saute pan or wok over medium heat. Add the garlic, onion and ground beef and cook, chopping the meat frequently with a silicon spatula, until the meat is all browned. While cooking, season the meat generously, tasting as you go.
- Add the onion powder, garlic power and white pepper and stir to mix. Stir in the chopped cabbage and continue cooking uncovered for about 10 minutes, stirring frequently, then reduce heat to medium low, cover and cook for 20 – 30 minutes, stirring occasionally, until the cabbage is very, very tender and soft. Add seasonings until it tastes just a little too peppery.
- When the dough is done, preheat the oven to 375 F. and spray a baking sheet with cooking spray. Separate the dough into 12 pieces. On a floured surface, roll each piece of dough as thin as possible without making holes or tearing (about 1/8 inch thick).
- Dust a bowl with flour and put one of the rounds in the bowl, letting it go up the sides of the bowl a bit. Put 1/3 – 1/2 cup of filling in the middle, add any cheeses or toppings you want, then pinch the dough up around the filling until it’s sealed. When you flip it over, it should be a nice rounded rectangle shape.
- Set each Runza seam side down on the prepared baking sheet. Repeat until all the Runzas are formed. Bake at 375 F. for 20 – 25 minutes or until the pockets are nicely browned on top. Spray the tops of the hot Runzas with cooking spray or brush with melted butter. Enjoy!
Notes
To make this dough by hand, add the butter in with the rest of the dough. Turn it out onto a floured surface and knead for 5 – 7 minutes or until you have a nice pliable dough.
Because we have a small family, I like to divide this dough into thirds, wrap and refrigerate 2 of the 3, then cook one third at a time. The dough can be used for other things, too, like buns or “puffs” (bits of dough for dipping) or even for sweet rolls for breakfast!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Ideas for sauces to personalize your Runza:
- Ketchup and mustard
- Barbecue Sauce
- Buffalo wing sauce
- Ranch dressing and/or special ranch flavors like Sriracha Ranch, Avocado Ranch or Sundried tomato ranch
- Greek Tzatziki sauce
- Japanese Yum Yum Sauce
- Mayo and/or your favorite Aioli such as harissa aioli
- Pizza, marinara, Romesco, or hey, why not creamy good vodka sauce?
- Teriyaki, Hoisin or other Asian sauce
- Spinach artichoke dip or other favorite creamy dip
- Salsa
Ideas for toppings for your Runza sandwiches:
- Cheese! All kinds of cheese are good on Runzas: Cheddar, Swiss, Gouda, Pepper Jack, Havarti, Blue, etc. … whatever cheeses you love, try it!
- Chopped and/or sauteed onions
- Thin sliced bell, mini sweet and/or hot peppers (jalapenos, Hatch green chiles, serranos, etc.)
- Tomato slices or chopped tomatoes
- Pickle slices
- Sauteed mushrooms
- Sliced olives
- Crumbled bacon, pepperoni, Italian sausage or other flavorful pizza meat toppings
- Avocado, chopped
Runza® is a registered trademark of Runza® National, Inc. … A note from me to Runza Inc: I want to thank you SO much for creating this delicious pocket sandwich phenomenon!
I was not compensated in any way for this post. I’m doing this out of pure joy of sharing recipes and connecting with others through food.
BTW, I did re-purpose my photos from the initial Runza post for this Sourdough Runza post … the sourdough and regular versions seriously look the same. IMHO, the sourdough flavor is slightly better and they are definitely better for your body.
6 comments
You have yeast as an ingredient but don’t use it? Can you clarify? Im assuming the starter takes the place of the yeast.
Hello Kelsey,
I’m so sorry! The yeast should go in along with the rest of the ingredients in Step 1. I’ve revised the recipe to include it there. If you want to skip out on using yeast and just use sourdough, you can, but the yeast will help it rise better and taste less sour.
Thanks so much for your comment,
Ann
[…] Sourdough Runzas […]
Roughly, how many does one batch make? Thanks
Hi Brandy,
One batch of dough and filling makes about a dozen (12) runzas.
Thanks for asking!
Ann
[…] runzas, also called bierock, are a perfect tailgate food. Bake or fry the bread pockets and fill them […]