Monday, November 10, 2008

Mini Meat Turnovers

These are cute, easy, and fun. I did find that there were A LOT of them, but as they were small and reheated well, it was not much of an issue. They also make great appetizers.

Mini Meat Turnovers

This recipe is adapted from the Better Homes and Gardens Hometown Potluck Favorites cookbook.

-12 oz. lean ground beef
-1 8-oz. can tomato sauce
-1 tsp. chili powder
-1 tsp. dried oregano, crushed
-1/2 tsp. garlic powder
-1 1/2 tsp. snipped fresh cilantro
-1 10- to 12-oz. pkg. refrigerated buttermilk biscuits (10)
-Salsa (optional)
I also added shredded cheese, 1 teaspoon crushed red pepper, and 1 teaspoon of onion powder.

1. Brown ground beef; drain off fat. Stir in tomato sauce, chili powder, oregano, and garlic powder. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in cilantro.
2. Grease a large baking sheet; set aside. Separate biscuits; cut each biscuit in half horizontally. On a lightly floured surface, roll each piece of biscuit dough into a 4-inch circle. Place about 1 tablespoon of filling (and, if using, cheese) onto half of each circle. Fold opposite side of circle up and over filling. Brush edges with a little milk; seal edges with a fork.
3. Place filled turnovers 1 inch apart on prepared baking sheet; brush with milk. Bake in a 350 degree oven for 10 to 12 minutes or until golden brown. Immediately remove from baking sheet. Cool slightly on a wire rack. Serve warm. If desired, serve with salsa for dipping.

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