Tuesday, March 20, 2012

Barbecue Beef and Potato Turnovers Recipes

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  • 1/2 pound lean (at least 80%) ground beef
  • 1/3 cup barbeque sauce
  • 1/2 cup frozen potatoes O'Brien with onions and peppers (from 24-oz bag)
  • 1/4 cup shredded Cheddar cheese
  • 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet


  1. Heat oven to 375 degrees 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.