Sausage 'N Kraut Biscuit Turnovers
|Chopped onion||2 Tablespoon|
|Margarine/Butter||2 Tablespoon (Parkay)|
|Polish sausage||1⁄2 Pound, chopped|
|Sauerkraut||8 Ounce (Rinsed And Well Drained)|
|Caraway seed||1⁄2 Teaspoon|
|Refrigerated flaky biscuits||10 Ounce (Hungry Jack)|
|Margarine/Butter melted||3 Teaspoon|
In medium skillet, cook onion in margarine until tender.
Add sausage and sauerkraut; cook over low heat for 10 minutes, stirring occasionally.
Stir in cheese and caraway seed.
Cool while preparing dough.
Heat oven to 375Â°F.
Separate dough into 10 biscuits; press or roll each to 5-inch circle.
Spoon 2 tablespoonfuls meat mixture onto center of each circle.
Fold dough in half over filling; press edges to seal.
Place on ungreased 15x10-inch jelly roll pan.
Brush tops with melted margarine, if desired.
Bake at 375Â°F. for 10 to 15 minutes or until golden brown.
To reheat, wrap loosely in foil; heat at 350Â°F. for 12 to 15 minutes.
HIGH ALTITUDE-Above 3500 Feet: No change.