Real Recipes From Real Home Cooks ®

hot beef and mushroom turnovers

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

So easy and so good, with a few kitchen staples.Source: Unknown but probably from Pillsbury

(1 rating)

Ingredients For hot beef and mushroom turnovers

  • 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

How To Make hot beef and mushroom turnovers

  • 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.

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