Cambazola, Peach and Spinach Turnovers Recipe

Recipe courtesy of Chef Eddie Matney, Eddie Matney's Restaurant, Phoenix, AZ
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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
Directions
  • Preheat oven to 400° F.
  • Wisk together egg and milk; brush onto pastry. Reserve extra egg wash for later use.
  • Combine sugar and cinnamon; sprinkle over pastry squares.
  • Layer center of each pastry square with 1/4 each of the sliced peach, pimento and spinach; top with cheese slice.
  • Fold dough filling to make triangle; sealing edges. Brush top with remainder of egg wash.
  • Bake 12 to 16 minutes, or until golden brown.
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