Barbecue Bacon Cheeseburger Turnovers

For the dough:

Pour the water into a mixing bowl and dissolve in it the sugar and the yeast. When the yeast is active, add your first cup of flour, then the oil and salt. Add another 4 1/2 cups of flour, mixing with a large spoon until the dough comes away from the sides of the bowl and holds together. Sprinkle the last 1/2 cup of flour onto your kneading surface. Turn out the dough and knead until it begins to feel as if it really belongs together, adding only enough flour to keep it from sticking to the board or you. Let it rest while you clean and grease your bowl. Continue kneading the relaxed dough until it feels smooth and springy. (I usually knead the relaxed dough for a full five minutes.)

Form the dough into a nice ball, place it in the greased bowl, turning it so the top is lightly greased also. Cover it and put it where it will be warm and cozy (no drafts). Let this rise until it is doubled (when you can poke your finger in it and the dough doesn’t spring back at you).

While the dough rises, add ground beef, garlic, salt and pepper to a skillet and cook until browned. If you have excess grease, drain well. Stir barbecue sauce into the meat mixture. Cook for 5 minutes, stirring to coat meat completely. Then pull it off of the burner and allow to cool. Chop the cooked bacon coarsely and stir into barbecued ground beef.

Mix cheeses together in a separate bowl.

Pinch off about a 2 inch size ball of dough and roll out on a floured surface into about a 4 to 5 inch circle. It doesn’t have to be perfect. Add about 2 tablespoons of meat mixture and about a tablespoon of cheese to the center of the dough. Fold dough over and seal the edges. Place on a lined or greased baking sheet. Repeat with remaining dough and filling. Lightly brush olive oil over the turnovers.

Bake at 400 degrees for 15 minutes or until turnovers are lightly browned. Remove from oven and cool slightly before serving.

*My batch made 15 turnovers.

Enjoy!

Miss