Tangy Beef Turnovers
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 1 dozen.
My mom's recipe for these flavorful pockets called for dough to be made from scratch, but I streamlined it by using crescent rolls. My children love them plain or dipped in ketchup — mustard works, too. —Claudia Bodeker, Ash Flat, Arkansas
Ingredients
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1 pound ground beef
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1 medium onion, chopped
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1 jar (16 ounces) sauerkraut, rinsed, drained and chopped
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1 cup shredded Swiss cheese
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3 tubes (8 ounces each) refrigerated crescent rolls
Directions
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1.
Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes; crumble meat; drain. Add sauerkraut and cheese.
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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 for 15-18 minutes or until golden brown.
Nutrition Facts
2 turnovers: 634 calories, 35g fat (7g saturated fat), 63mg cholesterol, 1426mg sodium, 54g carbohydrate (14g sugars, 2g fiber), 27g protein.
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