Tangy Beef Turnovers Recipe

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"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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 1 pound ground beef
  • 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

Nutritional Facts

1 each: 179 calories, 10g fat (4g saturated fat), 27mg cholesterol, 447mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 11g protein.


  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add sauerkraut and cheese.
  2. 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.
Originally published as Tangy Beef Turnovers in Quick Cooking March/April 2000, p8

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beloit3 User ID: 4103799 31882
Reviewed Feb. 18, 2012

"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."

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