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Tangy Beef Turnovers

SUBMITTED BY: Claudia Bodeker

"'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.'"
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PREP TIME  15 Min
COOK TIME  15 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

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

DIRECTIONS

  1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add sauerkraut and cheese; mix well. 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 degrees F for 15-18 minutes or until golden brown.
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