Remove required Dawn Croissant Squares from freezer and place on parchment paper. Thaw 15 minutes until bendable. Mix Dawn Sliced Peach Filling with freshly chopped rosemary (to taste), then spoon in center of each croissant square. Fold corner to corner and pinch edges to seal. Brush with egg wash. Bake 350°F for 20-25 minutes or until golden brown. Let cool 10 minutes before serving.
To make egg wash, use a ratio of 2:1 whole eggs:water. For example, for every pound of eggs used, add 8oz water. Mix together and add a pinch of salt if desired.