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

Tangy Beef Turnovers
Tangy Beef Turnovers recipe
Tangy Beef Turnovers
Servings Cook Time
1dozen 30 minutes
Servings
1dozen
Cook Time
30 minutes
Ingredients
Portions: dozen
Units:
Ingredients
Portions: dozen
Units:
Instructions
  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 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.