Beef Turnovers (mushrooms, olives and spaghetti sauce) |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Ingredients:
2 pound(s) ground beef |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
1 4-ounce can(s) mushroom stems and pieces, drained |
1/3 cup(s) chopped green onions |
1/4 cup(s) minced fresh parsley |
2 tablespoon(s) butter or margarine |
2 medium tomatoes, diced |
1 2 1/4- can(s) sliced ripe olives, drained |
1/4 cup(s) grated parmesan cheese |
4 cup(s) all-purpose flour |
4 teaspoon(s) baking powder |
1 teaspoon(s) baking soda |
1/2 teaspoon(s) salt |
1/2 cup(s) shortening |
1 1/2 cup(s) milk |
spaghetti sauce, warmed |
shredded mozzarella cheese and additional parmesan cheese, option |
Directions:
1. • In a skillet, cook beef over medium heat until no longer pink; drain. Add salt and pepper; remove and set aside. In the same skillet, saute mushrooms, onions and parsley in butter until tender. Add tomatoes; simmer for 5 minutes. Add the olives, Parmesan cheese and beef; mix well. Cool. In a large bowl, combine flour, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk. Turn onto a floured surface; knead 10 times. Divide dough into eight portions. Roll each into an 8-in. circle. Place on greased baking sheets. Mound about 1/2 cup filling on half of each circle. Fold dough over filling and press edges with a fork to seal. Bake at 375 degrees for 30 minutes or until golden brown. Top with spaghetti sauce and cheese if desired.
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