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Bacon Onion Turnovers Recipe

Bacon Onion Turnovers Recipe photo by Taste of Home

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Potluck-goers will enjoy these cute pastry packets, whether they eat them by hand or by fork. The bacon-onion filling is tasty, and the turnover shell is crispy on the outside, tender on the inside. -Cari Miller, Philadelphia, Pennsylvania

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Bacon Onion Turnovers Recipe

Prep: 30 min. + rising Bake: 10 min.

Yield: 15 Servings

30 10 40

Ingredients

3 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup butter, melted
2 teaspoons salt
3-1/2 to 4 cups all-purpose flour
1/2 pound sliced bacon, cooked and crumbled
1 large onion, diced
1 egg, lightly beaten

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, butter and salt; beat until smooth. Stir in enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Turn onto a lightly floured surface; divided into 30 pieces. Roll each into a 4-in. circle. Combine bacon and onion; place about 2 teaspoons on one side of each circle. Fold dough over filling; press edges with a fork to seal. Place 3 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes.
Brush with egg. Bake at 425° for 10-15 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: 2-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 209 calories, 10 g fat (5 g saturated fat), 37 mg cholesterol, 469 mg sodium, 24 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Bacon Onion Turnovers in Taste of Home June/July 2003, p37

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Bacon Onion Turnovers

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Reviewed on Mar. 14, 2013 by keverwann

I used my bread machine for the dough; with only 1 package of yeast. It rose just fine, but did take a bit longer than the recipe stated - one complete dough cycle. I'm not sure the dough needs all that butter; it did not taste much richer than my regular bread dough which has 2 Tbsps of oil.

The turnovers tasted good, but were quite dry. We tried various condiments for dipping and found sweet/spicy bar-b-que sauce to be the best. Spicy brown mustard was too over-powering.

Reviewed on Feb. 26, 2012 by mousejockey2

one of the first recipies I tried when I discovered Taste of Home Mag. and still a favorite. good for quick breakfast on the run, snack or brunch, late nite. easy and delicious. make often, keep in freezer for quick snacks.