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Hot Beef and Mushroom Turnovers

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Hot Beef and Mushroom Turnovers
  • Prep 30 min
  • Total 30 min
  • Ingredients 6
  • Servings 2
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When you have leftover roast beef, make these pastry-filled turnovers for an easy weeknight meal.
Updated Jan 12, 2010

Ingredients

Steps

  • 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

730 Calories, 45g Total Fat, 26g Protein, 53g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
730
Calories from Fat
410
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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