Beefy Mushroom Turnovers

Tasty snacks in a jiffy will feed your company or family on weekends and evenings when you don’t want to cook anything complicated.

Ingredients

• 1 lb ground beef
• 1 c chopped mushrooms
• 1/3 c onion, chopped
• 1/2 c shredded Swiss cheese
• 1/3 c Dijonn Mustard
• 2 tbsp red bell pepper, diced fine
• 1/2 tsp dried thyme 2 pkg refrigerated crescent dough
• 1 egg, beaten
• poppy seeds for garnish

Procedure

1. Brown ground beef, mushrooms, and onon until beef is done, stirring occasionally.  Make sure ground beef, or sausage if you prefer, is broken up well and is of fine consistency, with no large clumps.
2. Remove from heat and drain well, then stir in cheese, mustard, bell pepper and thyme.
3. Separate each package of dough into 4 rectangles, press perforations together to seal.  On floured surface, roll each rectangle into 6 inch squares.  Cut each square into quarters, making 32 squares total.  Place 1 scant tablespoon sausage or beef  mixture on each square; fold dough over filling on the diagonal to form triangle.  Press edges with fork to seal.  Place on pre-greased baking sheets. 
4. Brush triangles with beaten egg and sprinkle with sesaame or poppy seed.  Bake at 375F for 10 to 12 min or until golden brown.  Serve warm.

Yield:  32 appetizers.

Budget Friendly Main Dishes – Leftover Chicken Turnovers

Do you have leftover chicken and you’re wondering how to prepare it the second time around?

Try this and you’ll do it with other kinds of leftover meats as well:

Chop leftover chicken into small bits, add leftover mixed veggies, also chopped into small pieces, and toss with a nicely seasoned white sauce. 

Spoon small mounds into the center of refrigerated crescent roll dough, fold over to the triangle shape, being careful not to over stuff.  Seal ends well with a fork, or eggwash. 

Bake to make flaky, tender main dish turnovers.  Add a salad, and some iced tea and you’ve got dinner even the kids will love!