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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
  • Total Time
    Prep: 30 min. + rising Bake: 10 min.
  • Makes
    2-1/2 dozen

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