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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. My children love them plain or dipped in ketchup. —Claudia Bodeker, Ash Flat, Arkansas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen


  • 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


  • 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 center of each rectangle. Bring corners to the center and pinch to seal. Bake at 375° 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.
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  • Jason
    Feb 2, 2021

    There was no flavor in this. All you taste is plain beef and onion. It needs a tablespoon or two of steak sauce or Worcestershire sauce in the mix or something. Plus using a 1/2 cup measuring spoon, I only got 9 servings out of it.

  • 568
    Jul 23, 2020

    IGM -- the recipe calls for 3 tubes of crescent rolls you would get 4 turnovers out of 1 tube that will equal 12 turnovers

  • IGM
    Jul 18, 2020

    I totally do not understand the instructions, it makes a dozen, how do you arrive to the dozen?

  • beloit3
    Feb 18, 2012

    My husband loves these. I made them for a family get together and everyone thought they were great. My sister suggested to save time, just assemble and bake whole in a 9x13 pan instead of assembling the individual portions.