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Tangy Beef Turnovers

Tangy Beef Turnovers

"'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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30 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  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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Read all reviews 5
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I love these! I used puff pastry instead of cresent rolls because I had some in the fridge, and I pressed them shut with a fork for a crispier edge. I also made extra filling and mixed it with t...

I only used half a white onion. I added 3 or 4 cloves of garlic to the meat while it was cooking. I used a 14 oz can of sauerkraut and mixed it with 1/4 cup relish, 2 tbsp brown sugar, and 1 tbs...

Easy and pretty tasty - will make again on one of those come-home-from-work-starving nights. I did use Havarti instead of Swiss because it's what I had in the fridge.

I made these for my husband who loves sauerkraut. I hate the stuff but, in these turnovers, I didn't mind it at all. I had to add some seasoning to the meat but other than that I made them as wr...

Not bad. These are a fast easy shortcut bierox and good for what it is. We both prefer my MIL's recipe but this was decent and I would fix it again. I only used half the onion called for and it ...

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