Quick & Healthy Bierocks
If you’re from Nebraska—or you’ve ever stood in line for Frings at a Runza drive-thru—you already know the comfort that comes from biting into a warm, stuffed bierock. In this version, I’ve given the classic meat pie a quick and healthy makeover with a no-yeast, whole wheat dough and a savory Swiss mushroom filling.
These hand-held pockets of joy are perfect for game day, potlucks, or anyone who craves a taste of the Midwest. In Death by Dissertation, Cassandra Sato may be on the fence about traditional Runzas, but she’s got strong opinions about the best snacks in Morton College’s break room. (Spoiler: anything that doesn’t involve microwave fish.)
Quick & Healthy Bierocks (homemade Nebraska Runzas)
Ingredients
Dough
- 3 Cups Whole wheat flour
- 3 Cups Plain Greek yogurt
- 1 1/2 Tbsp Baking powder
- 1 1/2 Tsp Salt
Filling
- 1 Pound Hamburger Browned
- 1 Med Onion Chopped
- 1 Bag Coleslaw mix
- 1 Tsp Worcestershire sauce
- 1 Tsp Oregano
- 1 Tsp Seasoned salt
- 8 Slices Swiss cheese Optional
- 8 Small Baby portobello mushrooms Chopped, Optional
Instructions
- Preheat oven to 375. Prepare a large baking sheet with foil and cooking spray or parchment paper. (Less clean-up later, you’re welcome.)
- Start the hamburger and onions browning in the largest frying pan you own. You might need 2 medium pans if you don’t have one large enough. If you decide to add the mushrooms, throw them in with the burger and onions.
- In a large mixing bowl, add flour, baking powder and salt and mix well. Add the yogurt and mix until all of the flour is incorporated into a batter. Knead the dough with clean hands until it’s dry and elastic (this will take about 1 minute—if it’s super-sticky, you can always add some extra flour).Then, divide the dough into 8 equal size balls. Using your hands or a rolling pin, spread the dough rounds into ~6”x4” rectangles.
- Once the burger is browned and the onions and mushrooms are soft, add Worcestershire, oregano, seasoned salt, and pepper to taste. Now add the whole package of cabbage to the skillet. It might not all fit at once, but stir the bottom bits to the top frequently until the whole thing is lightly stir-fried and happy. Do not overcook the cabbage.
- Place one slice of Swiss cheese on each of the rolled dough pieces. Some people like American, Provolone, or Pepper Jack cheese instead. Spoon 2 generous spoonfuls of meat on each dough. Roll up the longer sides of the rectangle and pinch them together and then gather the short sides and pinch together. Flip the pinched seams to the bottom. the finished Bierocks should be fairly large and rectangle shaped.
- Bake at 375 degrees for 20 minutes until golden brown. Remove from oven and let it cool for about 5 minutes before serving. They are good plain or with ketchup.
Notes
“You’re always alone in the kitchen…”
…so go ahead and lick the spoon, bend the rules, and turn mistakes into magic. I won’t tell if you don’t.
Read more about Nebraska Bierocks in the first Cassandra Sato mystery, Death by Dissertation
Kelly Brakenhoff is the author of 15 books and a seasoned ASL interpreter. She splits her writing energy between two series: cozy mysteries set on a college campus and children’s books featuring Duke the Deaf Dog.
In 2025, two of her children’s books were selected for the CBC Favorites Award Lists, honored by teachers and librarians nationwide for excellence in children’s literature. Parents, kids, and educators love the Duke the Deaf Dog books and activity guides because they introduce ASL and the Deaf community through engaging stories.
And if you enjoy a smart female sleuth, want to learn more about Deaf culture, or have lived in a place where livestock outnumber people, the Cassandra Sato Mystery series will have you connecting the dots faster than a group project thrown together the night before it’s due.
A proud mom to four adults, head of the dog-snuggling department, and grandma to a growing brood of perfectly behaved grandkids, Kelly and her husband call Nebraska home.