Combine potato, chopped leek, and 3/4 cup water in a microwave-safe pie plate or bowl; lightly cover with wax paper. Microwave at high 8 minutes or until tender, stirring every 3 minutes. Coarsely mash mixture with a fork. Stir in chives and the next 5 ingredients (through bacon). Cool slightly.
Preheat oven to 425°.
Place the Savory Cornmeal-Whole Wheat Dough circles on a lightly floured surface. Spoon 1/4 cup potato mixture into center of each dough circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place turnovers on a large baking sheet lined with parchment paper. Pierce top of each turnover once with a fork. Bake at 425° for 17 minutes or until lightly browned. Serve warm.
These were a lot of work for not much flavor. Preparing the dough and filling separately was straightforward enough, but the overall assembly took a lot of time, and our very late dinner was disappointing. As I have a lot of filling left over (I couldn't fit 1/4 cup in each turnover), I will add some more cheese and maybe salt for the next batch, and try to add some flavor to the dough as well. These also could use a dipping sauce of some sort (sour cream?). I served these alongside CL Santa Maria Smoked Tri-Tip Steak.
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