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Bacon Onion Turnovers
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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
In a large mixing 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
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |