TANGY BEEF TURNOVERS

Tangy Beef Turnovers image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 1 dozen.

Number Of Ingredients 5

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

Steps:

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 : Calories 634 calories, Fat 35g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1426mg sodium, Carbohydrate 54g carbohydrate (14g sugars, Fiber 2g fiber), Protein 27g protein.