Spray a 18 x 13 inch sheet pan with oil or place a piece of parchment paper on the pan and set aside.

Preheat oven to 400*

Prepare biscuit mix per recipe on bag using 1/2 the bag and adding 1/2 teaspoon of cinnamon.

Roll biscuit dough into a 14” x 12” rectangle. Be sure to use plenty of flour when rolling out your dough so it doesn’t stick .

Cut your rectangle into three - 4 inch even strips, then cut each strip into 4 squares, about 3 1/4 inches each. You should have 12 squares.

Place the diced peaches and preserves in a medium bowl and mix together.

Then place 1 heaping tablespoon of the fruit mixture on the middle of each square. If there is any fruit mixture left - divide evenly on each square.

Now take the egg and crack it into a small bowl and scramble it well. Take a brush and spread the egg around the edge of half of each square.

Then fold over each piece of dough to make a triangle - pressing down to seal the fruit filling inside the dough.

Place each turnover on the prepared sheet pan. Now make two small slits in each turnover.

Brush melted butter over each turnover.

Bake turnovers in preheated oven for 16 - 20 minutes turning the pan at 8 minutes.

Butter each turnover again when removed from oven.

While the turnovers are baking you can make the icing.

Mix the powdered sugar, butter and vanilla in a medium bowl, stir until well blended, adding milk to make a pour-able consistency, set aside.

Allow the turnovers to cool for about 20 minutes then drizzle the icing over each turnover.

Serve warm with a hot cup of coffee or a nice cold glass of milk.

Peach Turnovers

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