Tangy Beef Turnovers
“My mom’s recipe for these flavourful pockets called for dough made from scratch, but I streamlined it by using crescent rolls. My children love them plain or dipped in ketchup.” —Claudia Bodeker, Ash Flat, Arkansas
| Servings | Cook Time |
| 1dozen | 30 minutes |
| Servings |
| 1dozen |
| Cook Time |
| 30 minutes |
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 1 jar sauerkraut 16 ounces; rinsed, drained and chopped
- 1 cup shredded Swiss cheese
- 3 tubes refrigerated crescent rolls 8 ounces each
Portions: dozen
Units:
|
Ingredients
Portions: dozen
Units:
|
Instructions
- 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 centre of each rectangle. Bring corners to the centre and pinch to seal. Bake at 375° for 15-18 minutes or until golden brown.
Recipe Notes
Nutrition Facts
2 turnovers: 634 calories, 35g fat (7g saturated fat), 63mg cholesterol, 1426mg sodium, 54g carbohydrate (14g sugars, 2g fibre), 27g protein.
