Great American SPAM Champion

BriAnne Waite demonstrates her Sweet-Salty SPAM Turnover recipe that won first place at the Washington State Fair this year.

BriAnne Waite demonstrates her Sweet-Salty SPAM Turnover recipe that won first place at the Washington State Fair this year.

BriAnne Waite demonstrates her Sweet-Salty SPAM Turnover recipe that won her first place at the Washington State Fair this year. This was BriAnne’s first time competing in the Great American SPAM Championship, and she walked away with a first place title, $150, and a chance to win the grand prize, an all-expense paid trip for two to the 2017 Waikiki SPAM JAM competition in Hawaii.

The judging criteria focused on the theme and taste, in addition to the ease of preparation and presentation. BriAnne’s Sweet-Salty SPAM Turnover seemed to hit the right spot for many, and we look forward to watching her journey to the big stage in Hawaii next year! 

For more great recipes visit www.spam.com.

Sweet & Spicy SPAM Turnovers
 
2 tablespoons butter
1/2 cup diced sweet onion
15 oz can crushed pineapple
1/8 cup brown sugar, plus 2-4 tablespoons, divided
2 (17.3 oz) packages puff pastry sheets
4 oz cream cheese
2 slices provolone cheese
2 tablespoons poppy seeds
1 (12 oz) can SPAM® Jalapeno
egg wash
 
In a large skillet over medium-high heat, melt butter. Add onions and cook until golden. Add entire can crushed pineapple (juice included) and cook down until no liquid is present. Add 1/8 cup brown sugar and stir until melted. Place in a bowl and set aside to cool. In same skillet, over medium-high heat. Add 1 tablespoon pineapple mixture, remaining 2 tablespoons brown sugar, and all of the cubed SPAM. Cook until SPAM is caramelized and has a nice golden color. Place in bowl and set aside. 
 
Cut cold puff pastry into 3x3-inch squares. Spread 1 teaspoon of cream cheese onto every square, leaving a 1 cm border around the edges. Place 1 teaspoon of pineapple mixture on half of the squares, then add a teaspoon of SPAM on top of pineapple mixture, then top with a small piece of provolone. Top each filled square with the remaining pieces of puff pastry, and crimp edges together with a fork. Cut slices in the top for vent holes, and brush with egg wash. Sprinkle with brown sugar and poppy seeds. 
 
Bake at 350 degrees F for 17-22 minutes. Helpful Hint: if the bottom of the pastry is getting too dark, but the top is still pale, finish under the broiler to get some nice golden color. 
 

Copyright 2016 KING


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