According to WikiPedia, a runza (also called a bierock) is a yeast dough bread pocket with a filling consisting of beef, cabbage or sauerkraut, onions, and seasonings. They are baked in various shapes such as a half-moon, rectangle, round (bun), square, or triangle. In Nebraska, the runza is usually baked in a rectangular shape. The bierocks of Kansas, on the other hand, are generally baked in the shape of a bun.
My recipe uses a much easier and tasty version. I use Crescent Rolls to make a Runza Casserole.
2 packages Crescent rolls
1 pound ground beef
1 medium size onion, chopped
Salt and pepper to taste
1 medium head cabbage, chopped
1 can condensed Cream of Mushroom soup, undiluted
1 cup shredded cheddar cheese
Cook cabbage and onion in about 2 or 3 tablespoons oil cooking until onions are translucent and cabbage is tender crisp. Brown ground beef; Drain and combine with cabbage mixture. In the bottom of a 9-inch x 13-inch x 2-inch casserole dish, unroll and seal the seams of one can of crescent rolls. Cover dough with beef and cabbage mixture. Spread mushroom soup evenly on top if beef and cabbage and sprinkle with the shredded cheddar cheese. Unroll and place remaining package of crescent rolls on top. Bake for 30 minutes in a 350 degree oven.
( you can cheat to save time by using 2 packages of packaged shredded cabbage or Cole slaw mix)
Leftovers freeze well.
The Old Guy