Bacon Onion Turnovers

3 1/4 oz. pkgs. active dry yeast
1/2 cup warm water (110 - 115 degrees)
1 cup milk
1/2 cup butter, melted
2 tsp. salt
4 cups all-purpose flour
1 lb. Swiss Meats Hickory Smoked Bacon, cooked and crumbled
1 large onion, diced
1 large egg, lightly beaten

In a large mixing bowl dissolve the 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 the top. Cover and let rise in a warm place until doubled, about 30 minutes.

Punch dough down. Turn onto a lightly floured surface; divide 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 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled in size, about 20 minutes. Brush with egg. Bake at 425 degrees for 10 - 15 minutes or until golden brown. Remove to wire racks. Serve warm.

Yields 2 1/2 dozen

From the Swiss Family Recipe Archives


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