Bacon Onion Turnovers

Name: Bacon Onion Turnovers
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

9 ingredients

5 steps

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

1

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.
2

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.
3

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
4

. Cover and let rise in a warm place until doubled, about 20 minutes.
5

Brush with egg. Bake at 425° for 10-15 minutes or until golden brown. Remove to wire racks. Serve warm.