The Ultimate Bierocks Pizza (German Family Recipe) - Slice of Jess (2024)

FAQs

What are bierocks made of? ›

The filling is a basic mix of onion, ground beef and cabbage which can be made more complicated by the addition of different cheese blends, condiments and seasonings like caraway seeds. Bierock is similar to both pirogi/pirozhki of Russian cuisine and börek of Turkish cuisine.

Note: To freeze, cool completely, and wrap individually in foil. Place wrapped bierocks in a heavy-duty zip-top plastic bag; freeze for up to 3 months. To reheat, thaw in the refrigerator. Place foil-wrapped bierocks in a preheated 350° oven for 15 minutes.

Bierocks spread throughout Europe as a popular choice for working families. Eventually, German Russian Mennonites introduced them to the United States when they immigrated in the 1870s. As they headed west, bierocks went along for the ride.

The runzas sold by the Runza restaurant chain are rectangular while many of the bierocks sold in Kansas are round buns. The runza is a regional cuisine of Nebraska, with some commentators calling it "as Nebraskan as Cornhusker football."

Bierocks are common among the Volga Germans in the USA and in Argentina. It was brought to the United States by German-Russian Mennonite immigrants in the 1870s. Instructions: For dough, in large bowl, combine 950 ml (4 cups) of flour, yeast, sugar, and salt, then mix well and set aside.

No one is sure where the name "runza" came from (perhaps for the Low German "runsa" which means “bun shape,” or the soft shape of a round belly), but in 1949, two descendents of one of those immigrant families, Sally Everett and her brother Alex Brening, opened the first Runza Drive Inn in Lincoln, Neb., serving the ...

Bierocks are a Kansas dish, and Kansans love them. But if they try to get them outside of the state (save Nebraska, where they're more commonly known as runzas) they'll likely be met with puzzled stares.

Bierocks—pronounced bee-rock and also known as runzas—are a German/Eastern European roll that made its way to the American Midwest. They're similar to the Russian pirozhki, another popular European meat-stuffed pastry. They vary in shape, but the most popular ones are usually round or rectangular.

The Runza Sandwich is also called Bierocks. They are a yeast dough (a bread pocket) with a filling of beef, cabbage or sauerkraut, onions, and seasonings. They are baked in various shapes like half-moon, rectangle, round, square, triangle, etc.

Bierocks freeze incredibly well. You can either freeze them raw, or freeze them fully cooked. I prefer to freeze cooked bierocks because they reheat perfectly.

Can you freeze homemade bierocks? ›

TO MAKE AHEAD: Baked, cooled bierocks can be tightly wrapped in aluminum foil, placed in zipper-lock bag, and refrigerated for up to 3 days or frozen for up to 1 month. To reheat, adjust oven rack to middle position and heat oven to 350 degrees.

Pretty much every culture has some form of “meat/onion/cabbage wrapped in bread.” The Irish have Dingle pies, Germans have Bierocks, and Runza. Spain has empanadas, Poles have pierogi, Chinese have Bao, Ukrainians have pyrizhky- even native Americans had their variations.

It's a German-Russian invention known as the bierock. “The late Sarah 'Sally' Everett of Lincoln coined the name Runza as an abbreviated approximation for what her family called the cocoon of dough enveloping a cooked mixture of ground beef and chopped cabbage.

Yes, runzas and bierocks are essentially the same thing. Both are a type of bread pocket filled with a savory mixture of ground beef, onions, and cabbage (and sometimes other ingredients). The term "bierock" is often used in parts of Kansas and the Dakotas, while "runza" is more commonly used in Nebraska.