Bacon, Potato, And Leek Turnovers

• 3 cups (1/2-inch) cubed red or Yukon gold potato
• 2 cups chopped leek
• 3/4 cup water
• 2 tablespoons chopped fresh chives
• 2 tablespoons grated fresh Parmesan cheese
• 2 tablespoons low-fat buttermilk
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 bacon slices, cooked and crumbled

1. 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.
2. Preheat oven to 425u0b0.
3. 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 425u0b0 for 17 minutes or until lightly browned. Serve warm.

gold potato, leek, water, fresh chives, parmesan cheese, lowfat buttermilk, salt, freshly ground black pepper, bacon

Taken from www.myrecipes.com/recipe/bacon-potato-leek-turnovers (may not work)