Hot Beef and Mushroom Turnovers

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

  • prep time 30 min
  • total time 30 min
  • ingredients 6
  • servings 2

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
  • 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;
    Carbohydrate Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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