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Bacon Onion Turnovers

Total Time

Prep: 30 min. + rising Bake: 10 min.

Makes

2-1/2 dozen

Whether they eat them by hand or by fork, potluck-goers will enjoy these cute pastry packets. The bacon-onion filling is tasty, and the turnover shell is crispy on the outside, tender on the inside. —Cari Miller, Philadelphia, Pennsylvania
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Ingredients

  • 3 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 cup warm 2% 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 large egg, lightly beaten

Directions

  1. In a large bowl, dissolve yeast in warm water. Add 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, 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 1 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. Preheat oven to 425°.
  4. Brush with egg. Bake until golden brown, 10-15 minutes. Remove to wire racks. Serve warm.

Nutrition Facts

1 turnover: 105 calories, 5g fat (3g saturated fat), 17mg cholesterol, 229mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 3g protein.

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