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Cambazola, Peach and Spinach Turnovers

Description
Recipe courtesy of Chef Eddie Matney, Eddie Matney's Restaurant, Phoenix, AZ

Ingredients
  • * 1 egg
  • * 1/4 cup milk
  • * 4 puff pastry, 5- by 5-inch
  • * 2 tablespoons granulated sugar
  • * 1 teaspoon ground cinnamon
  • * 1 peach, cut in thin slices
  • * 1 bottle (4 ounces) pimento strips, well drained
  • * 1 cup baby spinach leaves, washed, stemmed
  • * 4 ounces Cambozola cheese or blue cheese, sliced 1 ounce each


Preparation
  1. Preheat oven to 400° F.
  2. Wisk together egg and milk; brush onto pastry. Reserve extra egg wash for later use.
  3. Combine sugar and cinnamon; sprinkle over pastry squares.
  4. Layer center of each pastry square with 1/4 each of the sliced peach, pimento and spinach; top with cheese slice.
  5. Fold dough filling to make triangle; sealing edges. Brush top with remainder of egg wash.
  6. Bake 12 to 16 minutes, or until golden brown.