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Sausage 'N Kraut Biscuit Turnovers

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Ingredients
  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
Directions

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 375°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 375°F. for 10 to 15 minutes or until golden brown.
10 sandwiches.
TIP:
To reheat, wrap loosely in foil; heat at 350°F. for 12 to 15 minutes.
HIGH ALTITUDE-Above 3500 Feet: No change.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Servings: 
10

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