Philadelphia Main Line Classics

The Saturday Club | Regina Shehadi Guza

1 envelope onion soup mix

1 pound ground beef

1 cup shredded Cheddar cheese

3 8-ounce packages refrigerator crescent rolls

Preheat oven to 375°. Brown meat; drain off fat. Pour onion soup mix over meat and mix. Blend in cheese. Separate crescent rolls according to package directions. Cut each roll in half. Place spoonful of meat mixture in center of each triangle. Fold over and seal edges. Place on ungreased cookie sheet. Bake 15 minutes, or until golden brown.

Yield: 48 pieces

Notes:

1. Used crescent roll sheets, and cut them into squares

2. As I was using sheets of dough, mine were more like pockets than turnovers

3. Found the filling to be on the dry/crumbly side, and would consider adding a little water