BACON, EGG AND CHEESE TURNOVERS
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Put a large skillet over medium heat. Add the bacon and cook, flipping once, until crispy, about 7 minutes. Remove to a paper towel-lined plate to cool, then roughly chop. Set aside.
- Whisk together 4 of the eggs in a medium bowl until homogeneous, then stir in the chives and mozzarella.
- Heat the butter in a large skillet over medium heat. Pour the egg mixture into the hot skillet and cook until the bottom is set. Use a spatula to gently pull the bottom cooked parts to the sides of the skillet to make space for more of the mixture to cook. Repeat this gentle pulling process one or two more times until a majority of the mixture is set, then transfer the mixture to a bowl. The eggs should still be be quite wet, as they'll continue to cook in the oven. Season them with salt and pepper and a few shakes of hot sauce.
- On a work surface, roll out the puff pastry to a 10-by-15-inch rectangle. Cut into six 5-inch squares. Top each of the squares with a schmear of scallion cream cheese, then a bit of the bacon and finally a spoonful of the scrambled eggs, distributing them evenly and leaving a 3/4-inch border around the edges.
- Beat the remaining egg with 1 tablespoon water in a small bowl to make an egg wash. Brush the edges of the puff pastry squares with the egg wash, fold them in half to make rectangles and pinch the edges to seal them well. Transfer them to the prepared baking sheet, placing them 1 inch apart. Brush the tops with the egg wash and top with the Everything Bagel Topping. Bake until golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup. Leftovers can be refrigerated and reheated in a toaster oven.
- Combine the sesame seeds, poppy seeds, dried minced garlic, dried minced onion and salt in a small bowl.
BACON ONION TURNOVERS
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
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- 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. , 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° for 10-15 minutes or until golden brown. Remove to wire racks. Serve warm.
Nutrition Facts : Calories 209 calories, Fat 10g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 469mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
CHEESE AND BACON TURNOVERS
These incredibly tasty Cheese and Bacon Turnovers combine all of the best of our favorite comfort food flavors with rich, buttery puff pastry wrapped around crispy bacon and melted cheeses!! Nothing more is needed as every great flavor we love is wrapped in tender, flaky puff pastry and ready to be enjoyed!
Provided by Angela
Categories Appetizers Pastries Snack
Time 30m
Number Of Ingredients 4
Steps:
- Preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper.
- Cook the bacon in a large frying pan or non-stick skillet over medium heat until crisp, about 5-6 minutes. Flip the bacon about halfway through the cooking time. Transfer the cooked bacon to a paper towel-lined plate and set aside.
- On a very lightly floured working surface, roll out the puff pastry sheets. *Gently open the sheets, and use a dab of water to seal any cracks.
- Use a sharp knife to cut the pastry sheets into 4-6 squares. I am using the larger squares, so I only cut 4 sections per sheet.
- Lay a slice of bacon over the center of each square diagonally then top with a sprinkle of the grated cheddar cheese.
- Bring in two opposite corners, laying the first down then folding the other corner over the first. *You can use a dab of water to help seal the folded puff pastry corners. Pinching the corners together will also help to prevent the ends from separating during baking.
- Coat the entire exposed surface of the puff pastry with the egg wash and then transfer them to your prepared baking sheet. Be sure to leave spacing between the pastries as they will expand.
- Bake at 375 degrees F (190 degrees C) for 15-20 minutes or until the pastries are golden and the cheese is fully melted.
- Remove from the oven and allow to cool on the baking sheet for about 5 minutes before serving.
Nutrition Facts : Calories 523 kcal, Carbohydrate 28 g, Protein 13 g, Fat 40 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 60 mg, Sodium 438 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BACON AND CHEESE TURNOVERS
These simple to prepare Bacon and Cheese Turnovers are so incredibly delicious! Just five ingredients are all that is needed to make these tasty savoury treats. Crispy, flaky puff pastry is filled with caramelised bacon and lots of cheese. Perfect on their own as a snack or appetiser, or serve with a bowl of soup!
Provided by Alexandra
Categories Appetiser Side Dish
Time 35m
Number Of Ingredients 6
Steps:
- Preheat your oven to 200 degrees C (390 F).Line a baking sheet with parchment paper.
- In a small frying pan over medium heat, cook the chopped bacon for about 8 minutes, or until lightly golden. Set aside to cool.
- Place your pastry sheet on the lined baking tray.
- Spread the mustard on the pastry, leaving a 1 cm (.5 inch) border around the edge.
- Cut the pastry into four even squares.
- Divide the cooled bacon mixture between the four squares and, place in the centre of each square.
- Top the bacon mixture with the grated cheese.
- Brush the edge without the mustard with beaten egg. Fold over the pastry to form a triangle, being careful to keep the mixture away from the edges.Crimp the edges of the pastry with a fork to seal it.
- Brush the top of each triangle with egg wash, and top with the additional grated cheese.
- Bake for 15 minutes, or until the pastry is golden brown and cooked through.Allow the pastries to cool slightly for a few minutes before serving.
Nutrition Facts : Calories 634 kcal, Carbohydrate 29 g, Protein 18 g, Fat 50 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 95 mg, Sodium 647 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 29 g, ServingSize 1 serving
GROUND BEEF AND BACON TURNOVERS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Main course turnovers filled with ground beef, bacon, cheese,tomatoes, peppers and onions baked in a golden pie crust.
Provided by bc574384
Categories One Dish Meal
Time 50m
Yield 4 Turnovers, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook and drain bacon and set aside (pre-cooked microwavable bacon works great).
- Preheat oven to 450 degrees F.
- In a large saute pan, brown the ground beef in 1 tbsp of olive oil and drain.
- Add add remaining tbls of olive oil, chopped onion, grape tomatoes and sliced red bell pepper. Continue to saute until onion and pepper are tender. Add cooked and crumbled bacon and cheese and toss gently. Add salt and pepper to taste.
- Lay out four 18" x 18" pieces of Heavy Duty Reynolds Wrap.
- Unroll the pie crusts and lay one round crust in the center of each piece of foil.
- Add one quarter of the beef saute to the middle of each round pie crust leaving a 1" edge for folding.
- Carefully fold the Pie Crust over to make a turnover and crimp the edges to seal. Bring the Reynolds Wrap up and around the turnover leaving the top uncovered.
- Place on the center rack of a 450 degree oven and cook for approximately 20 minutes until lightly browned.
- Cool slightly and cut in half. Serve with a bottle of peppery Pinot Noir.
- Bon Apetite!
Nutrition Facts : Calories 1346.3, Fat 93.4, SaturatedFat 29.4, Cholesterol 220.9, Sodium 2612, Carbohydrate 48.6, Fiber 2.3, Sugar 3.4, Protein 73.9
CHEESY CHICKEN AND BACON TURNOVERS
A chicken and cheese filled turnover, made with store bought crescent dough. These are great for kids on the go, they travel well.
Provided by Chef Shantal
Categories Lunch/Snacks
Time 30m
Yield 4 Turnovers, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 (180 C).
- Combine chicken, cheese, bacon, broccoli, green onions, mayonaise and ranch dressing, mix well.
- Unroll crescent rolls and separate into 4 rectangles.
- Place one quarter of the chicken mixture on each rectangle.
- Stretch dough to completely enclose filling and crimp edges with fork to seal.
- Bake on parchment-lined or greased baking sheet for 20 minutes or until golden.
- Cool for a few minutes before serving.
Nutrition Facts : Calories 511.4, Fat 33.7, SaturatedFat 11.8, Cholesterol 80.6, Sodium 889.4, Carbohydrate 36.3, Fiber 2.6, Sugar 4.5, Protein 15.8
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