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Barbecue Beef and Potato Turnovers

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Ingredients Nutrition

  • 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.

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