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. Really they are even good cold.

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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