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Bacon Onion Turnovers

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

15 ServingsPrep: 30 min. + rising Bake: 10 min.

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

2 of 2

Bacon Onion Turnovers (continued)

Directions (continued)

brown. Remove to wire racks. Serve warm. Yield: 2-1/2 dozen.

Nutrition 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.