Beef Turnovers Recipe

Beef Turnovers Recipe photo by Taste of Home

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My husband and I developed this recipe for the restaurant we own and operate. We make a limited number each day and never have a problem selling out.—Judie Sadighi, Twain Harte, California

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Beef Turnovers Recipe

Prep: 40 min. Bake: 30 min.

Yield: 8 Servings

40 30 70

Ingredients

2 pounds ground beef
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With Johnsonville Italian Sausage.
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1/2 teaspoon salt
1/4 teaspoon pepper
1 can (4 ounces) mushroom stems and pieces, drained
1/3 cup chopped green onions
1/4 cup minced fresh parsley
2 tablespoons butter or margarine
2 medium tomatoes, diced
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup grated Parmesan cheese
DOUGH:
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1-1/2 cups milk
Spaghetti sauce, warmed
Shredded mozzarella cheese and additional Parmesan cheese, optional

Directions

In a skillet, cook beef over medium heat until no longer pink; drain. Add salt and pepper; remove and set aside. In the same skillet, saute mushrooms, onions and parsley in butter until tender. Add tomatoes; simmer for 5 minutes. Add the olives, Parmesan cheese and beef; mix well. Cool. In a large bowl, combine flour, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk. Turn onto a floured surface; knead 10 times. Divide dough into eight portions. Roll each into an 8-in. circle. Place on greased baking sheets. Mound about 1/2 cup filling on half of each circle. Fold dough over filling and press edges with a fork to seal. Bake at 375&$deg; for 30 minutes or until golden brown. Top with spaghetti sauce and cheese if desired. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 602 calories, 29 g fat (11 g saturated fat), 71 mg cholesterol, 953 mg sodium, 53 g carbohydrate, 3 g fiber, 30 g protein.

Originally published as Beef Turnovers in Taste of Home Ground Beef Cookbook , p266