mini meat turnovers


1 1/4  pounds lean ground beef
1  15  ounce can tomato sauce
2   teaspoons chili powder
2   teaspoons dried oregano, crushed
1   teaspoon garlic powder
1   tablespoon snipped fresh cilantro
2  10 - 12  ounce package (20 total) refrigerated buttermilk biscuits
Salsa (optional)


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.

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

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