Cassie’s Ruminations

Italian Beef Turnovers

This recipe was inspired by this Taste of Home recipe for Trick or Treat Turnovers. Shaun isn’t a fan of mustard or cheese, so I took these a different route and did a sort of Italian-flavored filling. We thought the biscuits didn’t quite match with the filling, which was quite good. Next time I’ll use pizza dough or breadstick dough. I’m sure these would be a hit with kids. They brought out the kids in us this Halloween eve 🙂 Other times of the year, the top dough can simply be left whole.

Italian Beef Turnovers
Makes 8 turnovers

Non-stick spray
1 lb ground beef (I used 85% lean)
¼ tsp onion powder
¼ tsp black pepper
¼ tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 small can (8 oz) tomato sauce
2 tubes (16.3 oz each) large refrigerated flaky biscuits

Preheat the oven to 350 degrees F.

As the oven heats, spray a large skillet with non-stick spray and brown the beef with the spices and herbs. When the beef is browned, add the tomato sauce and stir to combine. Turn the heat off and let the mixture cool slightly.

Line a large baking sheet with parchment paper. Open one can of biscuits and gently stretch each one into a 4 inch round. Place evenly on the baking sheet. Spoon 4 tbsp into the middle of each round, making a flat disk of filling, leaving a small edge around the outside.

Open the other can of biscuits and gently stretch each of them into a 4 inch round. Using a pair of kitchen shears, cut out eyes, a nose, and a mouth. Place each top on a round and press to seal. Use the scraps to make a tooth and stem for each round.

Bake for 15-20 minutes or until the biscuits are golden brown. Let cool for a few minutes before serving.