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TEST KITCHEN APPROVED

Tangy Beef Turnovers

Name: Tangy Beef Turnovers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 dozen
Cuisine: Europe, German
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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Claudia Bodeker, Ash Flat, Arkansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 10, 2022

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

TEST KITCHEN APPROVED

Tangy Beef Turnovers

2 Reviews Add your review

Yield:1 dozen

Prep:15 min

Cook:15 min

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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

Text Ingredients

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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.