Oct 9, 2009
Barbecue Beef and Potato Turnovers
1/2 lb lean (at least 80%) ground beef
1/3 cup barbecue sauce
1/2 cup frozen potatoes O'Brien with onions and peppers (from 24-oz bag)
1/4 cup shredded Cheddar cheese (1 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1. Heat oven to 375°F. In 8-inch skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain. Stir in barbecue sauce, potatoes and cheese.
2. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Place on ungreased large cookie sheet; press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Place on ungreased large cookie sheet.
3. Spoon 1/4 of beef mixture onto 1 side of each rectangle. Fold dough over filling; press edges to seal.
4. Bake 13 to 19 minutes or until turnovers are golden brown.