Best 4 Bacon Cheese Turnovers Recipes

CHEESE & BACON TURNOVERS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unravel the pastry on the sheet of baking parchment it comes with, and cut into six squares. Mix the soft cheese with the mustard, if using, and a good grinding of black pepper. Divide between the middles of the pastry squares, and smooth over in a diagonal line from one corner to the opposite side.
• Lay a bacon rasher over the soft cheese, then scatter over the cheese. Brush the two exposed corners of pastry with beaten egg, and fold over the top of the filling to join together. Brush the tops with more egg, then slide the baking parchment on to a baking sheet and bake for 15-20 mins until the cheese has melted and the pastry is golden.
• Transfer to a cooling rack for 5-10 mins before serving warm. Will keep chilled in an airtight container for two-three days.

CHEESE AND BACON TURNOVERS

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.

BACON-CHEESE TURNOVERS

Steps:

• 1. Heat oven to 375 degrees. Beat cream cheese, bacon, parmesan cheese, onion, parsley and milk in small mixing bowl with medium speed of an electric mixer until well blended.
• 2. Separate dough into eight rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded Tablespoonfuls of cream cheese mixture.
• 3. Cut each rectangle in half diagonally; repeat with opposite corners. Cut in half crosswise to form six triangles. Roll up triangles, starting at short ends.
• 4. Place on greased cookie sheet; brush with egg. Sprinkle with poppy and or sesame seeds if desired. (I do half of them with poppy seeds and half of them with sesame seeds.)
• 5. Bake 12 to 15 minutes or until golden brown.

BACON ONION TURNOVERS

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.