 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
My mom's recipe for these flavorful pockets called for dough made from scratch, but I streamlined it by using crescent rolls, informs Claudia Bodecker of Ash Flat, Arkansas. My children love them plain or dipped in ketchup. Ingredients:
1 pound ground beef |
1 medium onion, chopped |
1 jar (16 ounces) sauerkraut, rinsed, drained and chopped |
1 cup (4 ounces) shredded swiss cheese |
3 tubes (8 ounces each) refrigerated crescent rolls |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add sauerkraut and cheese.
2. Unroll crescent roll dough and separate into rectangles. Place on greased baking sheets; pinch seams to seal. Place 1/2 cup beef mixture in the center of each rectangle. Bring corners to the center and pinch to seal. Bake at 375° for 15-18 minutes or until golden brown. Yield: 1 dozen.
|
|