Bacon Onion Turnovers

3 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup butter, melted
2 teaspoons salt
3-1/2 to 4 cups all-purpose flour
1/2 pound sliced bacon, cooked and crumbled
1 large onion, diced
1 egg, lightly beaten

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.

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 degrees for 10-15 minutes or until golden brown. Remove to wire racks. Serve warm. Makes 2-1/2 dozen.