Meat Turnovers

• 1 lb. ground round beef
• 1/2 c. chopped onion
• 1 tsp. minced garlic
• 3/4 c. tomato juice
• 1/2 c. green pepper
• 1/2 c. chopped fresh tomato
• 1 tsp. basil
• salt and pepper
• 1 (8 oz.) pkg. crescent rolls

1. Brown beef, onion and garlic over medium-high heat.
2. When meat is brown and onion is soft, drain and discard fat from skillet. Add remaining ingredients (except rolls) to skillet.
3. Simmer 7 to 10 minutes or until liquid has evaporated.
4. Remove from heat. Heat oven to 375u0b0.
5. Unroll crescent rolls into 4 rectangular sections.
6. Pinch together the center diagonal perforations of each rectangle.
7. Roll out rectangles (between sheets of waxed paper) until they are very thin, about 6 x 10-inches.
8. Place two of the rectangles on lightly greased baking sheets; spread each with half the meat mixture and top with the remaining rectangles.
9. Seal turnovers by pressing all edges with a fork.
10. Make 3 slashes in top rust.
11. Bake 15 minutes.
12. Serves 4.

ground round beef, onion, garlic, tomato juice, green pepper, tomato, basil, salt, crescent rolls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=494660 (may not work)