Barbecue Beef and Potato Turnovers

• 12 lb lean ground beef (at least 80%)
• 13 cup barbecue sauce
• 12 cup frozen O'Brien potatoes, with onions and peppers
• 14 cup shredded cheddar cheese (1 oz.)
• 1 (8 ounce) can crescent rolls (or the crescent seamless dough sheet)

1. Preheat oven to 375.
2. In an 8 inch skillet, cook beef over med-high heat, stirring frequently, until thoroughly cooked; drain.
3. Stir in barbecue sauce, potatoes, and cheese; season to taste with salt and pepper.
4. If using crescent rolls, unroll the dough.
5. Separate the dough into four rectangles.
6. Place on ungreased large cookie sheet; press perforations to seal.
7. *If using dough sheet, unroll dough; cut into four rectancles.
8. Place on ungreased large cookie sheet.
9. Spoon 1/4 of beef mixture onto one side of each rectangle.
10. Fold dough over filling; press edges to seal.
11. Bake 13-19 minutes or until the turnovers are golden brown.

lean ground beef, barbecue sauce, frozen obrien potatoes, cheddar cheese, crescent rolls

Taken from www.food.com/recipe/barbecue-beef-and-potato-turnovers-452415 (may not work)