ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Neat Meat Turnovers

Prep time 20 mins
Cook time 25 mins
Yield 4 Servings


  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 teaspoon chopped garlic
  • 3/4 pound ground turkey
  • 1 (15 oz.) can crushed tomatoes, drained
  • Salt and pepper
  • 1 (16.3 oz.) package refrigerated biscuit dough
  • 1/2 cup grated mozzarella

Nutrition Information

  • calories 603
  • fat 28 g
  • satfat 8 g
  • protein 29 g
  • carbohydrate 60 g
  • fiber 4 g
  • cholesterol 63 mg
  • sodium 652 mg

How to Make It

  1. Preheat oven to 350°F. Warm oil in a large skillet over medium heat. Cook onion, stirring, about 3 minutes. Add garlic; cook 2 minutes more, until onions are soft. Crumble in turkey and stir until no longer pink, about 5 minutes. Add tomatoes; season with salt and pepper. Cook, stirring, until most of liquid is absorbed, about 10 minutes. Transfer to a large bowl.

  2. Separate biscuits and roll each out into a 6-inch circle on a floured counter.

  3. Use a pastry brush or your fingers to wet rim of each biscuit with a bit of water. Spoon 1/3 cup turkey mixture on half of a biscuit circle and top with 1 Tbsp. cheese. Fold dough over filling, pressing wet edges to seal tightly. Crimp edges with a fork. Slice a small vent in top of each.

  4. Place on a large baking sheet; bake until golden brown, 20 to 25 minutes.