Bacon Onion Turnovers

SUBMITTED BY: Cari Miller

"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"

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PREP TIME	30 Min
COOK TIME	10 Min
READY IN	40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

3 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 cup warm milk (110 to 115 degrees F)
1/2 cup butter or margarine, melted
2 teaspoons salt
3 1/2 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 degrees F for 10-15 minutes or until golden brown. Remove to wire racks. Serve warm.