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Nutty Beef Turnovers

Nutty Beef Turnovers
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
8 ServingsPrep: 30 min. Bake: 20 min.

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.
Nutrition Facts: 1 serving (1 each) equals 402 calories, 21 g fat (3 g saturated fat), 28 mg cholesterol, 375 mg sodium,
© Taste of Home 2013

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Nutty Beef Turnovers (continued)

Nutrition Facts: 36 g carbohydrate, 3 g fiber, 22 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013