Tangy Beef Turnovers

Total Time Prep/Total Time: 30 min.
Yield 1 dozen
Test Kitchen Approved
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

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

Directions

  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.
  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.

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
Recipe Creator

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