Beef Turnovers (mushrooms, olives and spaghetti sauce)

Ingredients

• 2 pound(s) ground beef
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 1 4-ounce can(s) mushroom stems and pieces, drained
• 1/3 cup(s) chopped green onions
• 1/4 cup(s) minced fresh parsley
• 2 tablespoon(s) butter or margarine
• 2 medium tomatoes, diced
• 1 2 1/4- can(s) sliced ripe olives, drained
• 1/4 cup(s) grated Parmesan cheese
• DOUGH:
• 4 cup(s) all-purpose flour
• 4 teaspoon(s) baking powder
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1/2 cup(s) shortening
• 1 1/2 cup(s) milk
• Spaghetti sauce, warmed
• Shredded mozzarella cheese and additional Parmesan cheese, option

Preparation

1. • In a skillet, cook beef over medium heat until no longer pink; drain. Add salt and pepper; remove and set aside. In the same skillet, saute mushrooms, onions and parsley in butter until tender. Add tomatoes; simmer for 5 minutes. Add the olives, Parmesan cheese and beef; mix well. Cool. In a large bowl, combine flour, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk. Turn onto a floured surface; knead 10 times. Divide dough into eight portions. Roll each into an 8-in. circle. Place on greased baking sheets. Mound about 1/2 cup filling on half of each circle. Fold dough over filling and press edges with a fork to seal. Bake at 375 degrees for 30 minutes or until golden brown. Top with spaghetti sauce and cheese if desired.