Print Options

Back to Bacon Onion Turnovers >

Include these items:

Select reviews >

Taste of Home Logo

Bacon Onion Turnovers

 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 King Arthur Unbleached 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

2 of 2

Bacon Onion Turnovers (continued)

Directions (continued)

  • 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.