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1
Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In medium bowl, mix peaches, toffee bits and 3 tablespoons of the granulated sugar; set aside.
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2
In large bowl, stir Bisquick mix, milk, sour cream and remaining 2 tablespoons granulated sugar until soft dough forms. On surface sprinkled with additional Bisquick mix, knead dough 5 times. On cookie sheet, roll dough into 11-inch round.
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3
Spoon peach mixture onto center of dough to within 2 inches of edge. Fold edges of dough over peach mixture, pleating as needed. Brush dough edge with egg; sprinkle with turbinado sugar. Sprinkle pecans over fruit.
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4
Bake 20 to 25 minutes or until filling is bubbly and edges are golden brown. Cool on cooling rack 30 minutes. Drizzle with caramel topping before serving.
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