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    You are in: Home / Recipes / Ground Beef and Bacon Turnovers #RSC Recipe
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    Ground Beef and Bacon Turnovers #RSC

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    bc57's Note:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. Main course turnovers filled with ground beef, bacon, cheese,tomatoes, peppers and onions baked in a golden pie crust.

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    Serves: 6-8



    Units: US | Metric


    1. 1
      Cook and drain bacon and set aside (pre-cooked microwavable bacon works great).
    2. 2
      Preheat oven to 450 degrees F.
    3. 3
      In a large saute pan, brown the ground beef in 1 tbsp of olive oil and drain.
    4. 4
      Add add remaining tbls of olive oil, chopped onion, grape tomatoes and sliced red bell pepper. Continue to saute until onion and pepper are tender. Add cooked and crumbled bacon and cheese and toss gently. Add salt and pepper to taste.
    5. 5
      Lay out four 18" x 18" pieces of Heavy Duty Reynolds Wrap.
    6. 6
      Unroll the pie crusts and lay one round crust in the center of each piece of foil.
    7. 7
      Add one quarter of the beef saute to the middle of each round pie crust leaving a 1" edge for folding.
    8. 8
      Carefully fold the Pie Crust over to make a turnover and crimp the edges to seal. Bring the Reynolds Wrap up and around the turnover leaving the top uncovered.
    9. 9
      Place on the center rack of a 450 degree oven and cook for approximately 20 minutes until lightly browned.
    10. 10
      Cool slightly and cut in half. Serve with a bottle of peppery Pinot Noir.
    11. 11
      Bon Apetite!

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    Nutritional Facts for Ground Beef and Bacon Turnovers #RSC

    Serving Size: 1 (317 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1346.3
    Calories from Fat 840
    Total Fat 93.4 g
    Saturated Fat 29.4 g
    Cholesterol 220.8 mg
    Sodium 2611.9 mg
    Total Carbohydrate 48.5 g
    Dietary Fiber 2.2 g
    Sugars 3.4 g
    Protein 73.8 g

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