Bacon Onion Turnovers

Bacon Onion Turnovers

These are as good as they sound!

Eat a few or eat a lot! They are just fantastic little portable pockets of love.

I found these gems on Taste of Home many years ago and have been making them ever since.

 

Bacon Onion Turnovers – adapted from Taste of Home

3 packages (1/4 ounce each) active dry yeast

1/2 cup of warm water – 110 – 115 degrees

1 cup of warm milk – 110 – 115 degrees

1/2 cup of butter – melted

2 teaspoons of salt

3 1/2 to 4 cups of flour

1 pound of bacon, sliced,  cooked and crumbled

1 large white onion – diced

pepper to season

1 egg – lightly beaten

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.

Dough for bacon onion turnovers.

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.

Bacon Onion Turnover circles.

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.

Raw bacon onion turnovers rising.

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.

Fresh Bacon Onion Turnovers.

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2 thoughts on “Bacon Onion Turnovers

  1. They are quite easy to make and are just fantastic little bites!
    You can’t go wrong with bacon and onion. And the dough is tender and super easy to work with.
    I am sure you will enjoy!

  2. Yes, yes, a thousand times yes! I love pastry, I love bacon, and I’d caramelize those onions like there’s no tomorrow. That’s a handful of deliciousness right there. I’m saving this recipe – it’ll make a fantastic dinner for one in the near future 😉

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