hot beef and mushroom turnovers

Name: Hot beef and mushroom turnovers
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 RATING)

73 Pinches 1 Photo

Lynnda Cloutier

Mission Viejo, CA

Updated on Apr 4, 2013

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

Rate

No Image

prep time

cook time

method ---

yield

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

How To Make hot beef and mushroom turnovers

Step 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.

Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes