I got this recipe from The Pioneer Woman, Ree Drummond. No I do not have the link.
I have done this with peaches, but one could probably use apples as well, although the apples may not get softened enough. Other fruit would work too; blueberries, strawberries, raspberries. Still I recommend freezing them first.
Get yourself some fresh peaches; as big as you can find. You will need 8 slices.
A can of crescent roll dough
Peel your peach, and cut 8 large slices from it.
Flash freeze them. OK, lay them on a cookie sheet or sheet pan lined with parchment paper, and freeze them for several hours or until needed.
Why? you may ask.
Have you ever gotten some really nice peaches, bought a bunch of them, sliced them up and jammed them into a ziploc bag, only to have a peach iceball when you need them?
When you freeze them individually. they won’t stick together in a ziploc for longer term freezer storage.
Lay out your dough pieces on a cookie sheet
Take a peach slice, and roll it in cinnamon sugar, then roll it up in a piece of dough.
Repeat with all eight pieces of dough, and you may sprinkle cinnamon sugar on top of your turnovers if you like.
Bake according to directions on dough container.
Best when served hot.
If you purchase a large quantity of peaches when they are abundant in season, peeling them can be a real pain
Bring a large pot of water to boiling, like you boil spaghetti.
Have a large bowl of ice water standing by.
Drop 2 or 3 peaches in your boiling water for 30 seconds. Remove with tongs and place in ice water.
Repeat for all peaches.
The peel will come off very easily after this.
Cling peaches cling like crazy to the pit, and can be difficult to section off. Still very doable, but more work. Cling peaches are more available, I think. Your grocery store or produce persons should know if which type they are selling.
Freestone peaches are easier to split. Sometimes we have to buy what is available.