Mini Meat Turnovers

By nancyjcanzi

Ingredients

• 1-1/4 pound lean ground beef
• 1 15-ounce can tomato sauce
• 2 teaspooons chili powder
• 2 teaspoonos dried oregano, crushed
• 1 teaspoons garlic powder
• 1 tablespoon snipped fresh cilantro
• 2 10- to 12-ounce packages (20 total) refrigerated buttermilk biscuits
• Milk
• Salsa (optional)

Details

Servings 1
Adapted from bhg.com

Preparation

Step 1

Directions

1. For filling, in a large skillet cook ground beef until brown; 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 filling 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 F 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. Makes 40 turnovers.

Make-Ahead Tip: Cool turnovers completely on wire racks. Place in an airtight freezer container; freeze for up to 3 months. To reheat, transfer frozen turnovers to an ungreased cookie sheet. Bake, uncovered, in a 350 degree F oven for 10 to 12 minutes or until heated through.

To Tote: Cover hot turnovers tightly. Transport in an insulated carrier.

Tip: If making the 40-turnover recipe, remove only one package of biscuits from the refrigerator at a time.