BARBECUE BACON PEACH CHICKEN TURNOVERS
Flaky pillows of puff pastry are stuffed with chicken, bacon, cheddar and roasted peaches that are coated in our Sweet & Spicy Bourbon BBQ Sauce. These Barbecue Bacon Peach Chicken Turnovers are full of flavor, yet are easy enough to make for a weeknight dinner.
Prep Time: 25 minutes
Total Time: 45 minutes
Servings: 8 turnovers
4 Peaches, pitted and cut into 1/2-in. wedges
1 1/2 lbs. Chicken breast, boneless, skinless, cooked and cubed
8 slices Bacon, cooked and cut into 1-in. pieces
2 cups Cheddar cheese, shredded
1 bottle Robert Rothschild Farm Sweet & Spicy Bourbon BBQ Sauce
2 (17.25-oz.) pkgs. Frozen puff pastry, thawed
1 Egg, beaten
Preheat oven to 400 degrees F. Place peaches on a parchment or silicone lined baking sheet and bake for 30 minutes or until softened and fork tender. In a large bowl, stir together peaches, chicken, bacon, cheese and 3/4 bottle of barbecue sauce. Cut each puff pastry sheet in half to form 8 rectangles. Dividing chicken mixture evenly, top half of each rectangle. Brush inside edge of puff pastry with egg and fold over filling. Crimp three open edges with fork to seal and brush top of each turnover with egg. Bake until golden, 18 - 20 minutes. Serve immediately with remaining barbecue sauce for dipping.
Recipe created by Melanie Bauer at, melaniemakes.com.