Preheat the oven to 350°F.
Melt the butter in a sauté pan over medium heat, add the onions and cook just until translucent. Add the peppers and cook until the liquid has been released and evaporated. Remove from heat and set aside to cool completely.
In a mixing bowl, combine the cheese, bread crumbs and cooled onion & peppers. Cover and refrigerate until ready to use.
Sprinkle a bit of flour on a flat work surface and roll out the puff pastry dough to 1/8-inch thick. Using a 2-inch cutter, cut out 20 round pieces of puff pastry.
Place 2 tablespoons of the cheese and pepper filling in the center of the puff pastry round. Brush the edges with the egg wash. Fold one side over and press down to seal. Using a fork, prick small holes into the top to allow the steam to escape. Repeat until all of the puff pastry rounds and all of the filling are used.
Line a baking sheet with parchment paper and spray with non-stick cooking spray. Place the turnovers on the baking sheet and brush the top of each turnover with the egg wash.
Bake for 15 minutes, or until golden brown. Serve immediately.
Chef’s Note: This recipe is a great way to use up cheese left over from holiday parties. Simply substitute 2 cups of any combination of grated cheese for the NY State Cheddar with Buffalo Wing Hot Sauce used here.
© Dietz & Watson, Inc. 2013. All Rights Reserved.