Hot Beef and Mushroom Turnovers

When you have leftover roast beef, make these pastry-filled turnovers for an easy weeknight meal.

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Servings 2

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ingredients 6
Prep Time 30 min
Total Time 30 min

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) Green Giant® sliced mushrooms, well drained

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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; 45%
(Saturated Fat 20g, 20% Trans Fat 1g 1% ),
Cholesterol: 65mg; 65%;
Sodium: 1600mg; 1600%;
Total Carbohydrate: 53g; 53%
(Dietary Fiber 3g 3% Sugars 3g 3% ),
Protein: 26g; 26%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 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;