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Bacon Onion Turnovers


Bacon Onion Turnovers


* 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


1. 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.

2. 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.

3. Brush with egg. Bake at 425 degrees F for 10-15 minutes or until golden brown. Remove to wire racks. Serve warm.

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