While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

What’s more American than apple pie? July 5 is National Apple Turnover Day!

Ah, the apple turnover, one of those simple food ingenuities that’s managed to changed the way we eat on the go forever.

A turnover can be sweet or savory, depending on the type of dough and filling. Empanadas are the sweet turnover’s savory South American cousin and are typically filled with meat, potatoes and cheese. The crust of a sweet turnover is similar to a short dough (because it uses shortening or another type of fat), or puff pastry dough. Most sweet turnovers are filled with fruit, like apples.

The contents of apple turnovers are akin to apple pie filling. Most recipes call for a tart apple, like a Granny Smith, and use warm baking spices like cinnamon and nutmeg. To prevent your apples from turning brown after you’ve cut them, toss them in a little citrus juice.

When filling your turnover here are a few things to remember: Use an egg wash (lightly beaten egg with water) to help seal the edges, and crimp them with a fork to make sure they won’t open while baking. On that note, try get as much air out of the turnover before you seal it so it doesn’t explode in the oven. Also, brush the top of your turnover with the egg wash so it gets nice and golden brown in the oven.

Now that you’ve got a piece of mobile Americana, continue the innovation by experimenting with other flavor fillings.

What’s your favorite type of turnover? Share your thoughts in the comments below.