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Hot Beef and Mushroom Turnovers

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Hot Beef and Mushroom Turnovers
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 2
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When you have leftover roast beef, make these pastry-filled turnovers for an easy weeknight meal.

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
4
thin slices cooked roast beef (5 to 6 oz)
2
tablespoons steak sauce
1
oz Muenster cheese, sliced
1/2
cup beef gravy (from 12-oz jar)
1
jar (2.5 oz) sliced mushrooms, well drained

Directions

  • 1 Heat oven to 425°F. Remove pie crust from pouch; place flat on work surface. Cut crust in half; place halves on ungreased cookie sheet.
  • 2 Top 1 side of each crust half with half of the roast beef, folding to fit. Top each with steak sauce and cheese. Fold dough over filling; press all outside edges with fork to seal. Cut several slits in top of each to allow steam to escape.
  • 3 Bake 13 to 18 minutes or until crust is deep golden brown. Meanwhile, in 1-quart saucepan, mix gravy and mushrooms. Cook over medium heat, stirring occasionally, until thoroughly heated. Serve sauce over turnovers.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
730
(
Calories from Fat
410
)
Daily Value
Total Fat
45g
70%
(
Saturated Fat
20g
99%
,
Trans Fat
1g
)
Cholesterol
65mg
21%
Sodium
1600mg
67%
Potassium
450mg
13%
Total Carbohydrate
53g
18%
(
Dietary Fiber
3g
13%
,
Sugars
3g
)
Protein
26g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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