Meat turnovers

Meat turnovers



  • pkg - 1 oz
  • chopped onion - 1/2 c
  • basil - 1 tsp
  • salt and pepper - 1 item
  • tomato juice - 3/4 c
  • minced garlic - 1 tsp
  • green pepper - 1/2 c
  • ground round beef - 1 lb
  • chopped fresh tomato - 1/2 c

How to make meat turnovers:

Brown beef, onion and garlic over medium-high heat. When meat is brown and onion is soft, drain and discard fat from skillet. Add remaining ingredients (except rolls) to skillet. Simmer 7 to 10 minutes or until liquid has evaporated. Remove from heat. Heat oven to 375°. Unroll crescent rolls into 4 rectangular sections. Pinch together the center diagonal perforations of each rectangle. Roll out rectangles (between sheets of waxed paper) until they are very thin, about 6 x 10-inches. Place two of the rectangles on lightly greased baking sheets; spread each with half the meat mixture and top with the remaining rectangles. Seal turnovers by pressing all edges with a fork. Make 3 slashes in top rust. Bake 15 minutes. Serves 4.

Recipe categories: Time to make, < 30 mins, Main dish.

Meat turnovers
Average rating: 3.5 of 5, total votes: 6
Cook. Time: PT25M
Total Time: PT25M

Cause of complaint:

Related ingredients:
butter, softened, sugar, eggs, sour cream, water, eggs, lightly beaten, can bean sprouts
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