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Tangy Beef Turnovers Recipe

"My mom's recipe for these flavorful pockets called for dough made from scratch, but I streamlined it by using crescent rolls," informs Claudia Bodecker of Ash Flat, Arkansas. "My children love them plain or dipped in ketchup."

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Tangy Beef Turnovers Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

15 15 30

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
1 jar (16 ounces) sauerkraut, rinsed, drained and chopped
1 cup (4 ounces) shredded Swiss cheese
3 tubes (8 ounces each) refrigerated crescent rolls

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add sauerkraut and cheese.
Unroll crescent roll dough and separate into rectangles. Place on greased baking sheets; pinch seams to seal. Place 1/2 cup beef mixture in the center of each rectangle. Bring corners to the center and pinch to seal. Bake at 375° for 15-18 minutes or until golden brown. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 179 calories, 10 g fat (4 g saturated fat), 27 mg cholesterol, 447 mg sodium, 11 g carbohydrate, 1 g fiber, 11 g protein.

Originally published as Tangy Beef Turnovers in Quick Cooking March/April 2000, p8

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Tangy Beef Turnovers

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(1-1) of 1 reviews

Reviewed on Feb. 18, 2012 by beloit3

My husband loves these. I made them for a family get together and everyone thought they were great. My sister suggested to save time, just assemble and bake whole in a 9x13 pan instead of assembling the individual portions.