Nutty Beef Turnovers Recipe

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With crunchy nuts and a touch of cinnamon, these turnovers tantalize taste buds. I make them for appetizers as well as for lunch and dinner.—Jim McLean, Roseau, Minnesota

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Nutty Beef Turnovers Recipe

Prep: 30 min. Bake: 20 min.

Yield: 8 Servings

30 20 50

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1-1/2 cups chopped nuts
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
2 teaspoons sugar
1/4 teaspoon ground cinnamon
2 loaves (1 pound each) frozen bread dough, thawed

Directions

In a skillet, cook beef, nuts, onion and garlic over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in the Worcestershire sauce, sugar and cinnamon.
On a floured surface, roll each portion of dough into a 12-in. square. Cut each into four squares. Place about 1/4 cup meat mixture in center of each square. moisten edges of pastry with water; fold over filling, forming a triangle. Press edges with a fork to seal. Place on ungreased baking sheets.
Bake at 350° for 20 minutes or until golden brown. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 402 calories, 21 g fat (3 g saturated fat), 28 mg cholesterol, 375 mg sodium, 36 g carbohydrate, 3 g fiber, 22 g protein.

Originally published as Nutty Beef Turnovers in Taste of Home Ground Beef Cookbook , p269