Bacon Onion Turnovers Recipe

4.5 3 3
Bacon Onion Turnovers Recipe
Bacon Onion Turnovers Recipe photo by Taste of Home
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Bacon Onion Turnovers Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
15 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 10 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 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 or margarine, 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 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 to wire racks. Serve warm. Yield: 2-1/2 dozen.
Originally published as Bacon Onion Turnovers in Taste of Home June/July 2003, p37

Nutritional Facts

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

  • 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 or margarine, 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Bacon Onion Turnovers in Taste of Home June/July 2003, p37

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Reviews forBacon Onion Turnovers

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MY REVIEW
keverwann User ID: 1807985 55348
Reviewed Mar. 14, 2013

"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."

MY REVIEW
mousejockey2 User ID: 4745700 128697
Reviewed Feb. 26, 2012

"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."

MY REVIEW
kaly_ab User ID: 1070646 55323
Reviewed Mar. 24, 2011

"This is a family favorite! easy to make and enjoyed by all! Love it."

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