My mom's recipe for these flavorful pockets called for dough made from scratch, but I streamlined it by using refrigerated crescent rolls and an air fryer. My children love the turnovers plain or dipped in ketchup. They're also great with mustard.

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 1 jar (16 ounces) sauerkraut, rinsed, drained and chopped
• 1 cup shredded swiss cheese
• 3 tubes (8 ounces each) refrigerated crescent rolls

Directions

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, crumbling meat, 5-7 minutes; drain. Add sauerkraut and cheese.
2. Preheat air fryer to 350°. Unroll crescent roll dough and separate into rectangles; pinch seams to seal. Place 1/2 cup beef mixture in the center of each rectangle. Bring corners to the center and pinch to seal. In batches, place turnovers in a single layer on a greased tray in air-fryer basket. Cook until golden brown, 12-15 minutes.