Bacon Onion Turnovers

By MarieR

Potluck-goers will enjoy these cute pastry packets, whether they eat them by hand or fork. The bacon-onion filling is tasty, and the tunover shell is crispy on the outside and tender on the inside.

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

Preparation

Step 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.
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.