Easy Breakfast Turnovers

With my family in town this weekend, I decided to step it up for breakfast.  In baby steps. 

{Background: Ian fixes all of our breakfasts over the weekend.}

{Yes, I am spoiled rotten.}

To prove to the fam that I can hold my own in the kitchen -- can't let a hubby show me up now, can I? -- I gathered three little ingredients to create an impressive gourmet breakfast.  I know that sounds contradictory, but bear with me.

Three ingredients is all you need for this one.  And I even added in an "extra credit" fourth ingredient ... I know you are impressed.  Right?!

Start out with regular crescent rolls.
Ingredient one.
  

Roll them out.  Prepare yourself; I told you this was very complex.
  

Separate them down the middle and lengthwise; you'll end up with four perforated rectangles.  Score the seams together to create solid rectangles.
 

My fillings of choice: softened cream cheese, peach preserves, and {drumroll} diced apple for an extra credit ingredient.
 

Place your rectangles on parchment paper on a baking sheet.  Place a little bit of each of your toppings into the bottom of each rectangle.
  

Fold down the tops of each.  (Confused yet?  I know this recipe is way intense ... expert level)

   

Using the tines of your fork, seal the turnover around the three open sides.
  

Brush the tops with egg whites for that perfect Martha-ish finish.
  

Bake according to crescent roll package directions.
 

Let cool slightly, serve on an overly prissy saucer, and in mid-1990s fashion, throw some flour on your forehead.

DONE.

  

Fun fact -- I used to make these for Ian when we first started dating.  I'm pretty sure he thought I was going to to this every weekend of his life and therefore, he proposed.  Just guessing.

Happy (fancy) breakfasting this weekend to you and yours!