Remember my New Year's Resolution to try out at least 10 new recipes this year? Yeah, um....I made it to #6 back in March, and I haven't tried anything new since. Sad, really. But, never fear! I'm back, baby!
I tried a new recipe tonight...and we all loved it! Definitely one I'll make again, and soooooooo easy. I made some sweet steamed corn to go with this.
I got it off of the Pillsbury website:
Barbecue Beef and Potato Turnovers
(I doubled the recipe so that we could have leftovers for lunch tomorrow.)
1/2 lb lean (at least 80%) ground beef
1/3 cup barbecue sauce
1/2 cup frozen potatoes O'Brien with onions and peppers (from 24-oz bag)
1/4 cup shredded Cheddar cheese (1 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz)Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1. Heat oven to 375°F. In 8-inch skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain. Stir in barbecue sauce, potatoes and cheese.
2. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Place on ungreased large cookie sheet; press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Place on ungreased large cookie sheet.
3. Spoon 1/4 of beef mixture onto 1 side of each rectangle. Fold dough over filling; press edges to seal.
4. Bake 13 to 19 minutes or until turnovers are golden brown.
As always, I'd love to hear if you try this out and what you think!