Mini Pastries Au Fondue

You can fry these up ahead of time and serve with Toberlone Swiss Chocolate Fondue. Or let your guest assemble their own and fry them in oil in a fondue pot then dip in cinnamon-sugar mix. If you offer a fry their own and chocolate fondue make sure the pastries are well drained before dipping in chocolate.

• Ready In: 15 mins
• Yields: 32 pastries

Ingredients

• 1 (8 ounce) package  refrigerated crescent dinner rolls
•  various  candies or   fruit
•  oil (for frying)
• 1⁄2 cup sugar
• 1⁄2 teaspoon cinnamon

Directions

1. Separate roll dough into 4 rectangles; pinch together along perforations. Cut each square into eight 2 inch pieces. Place a piece of candy or fruit on each square and fold dough over to cover candy or fruit completely. Seal edges well.
2. Either fry pastries ahead of time in oil or heat oil and transfer to fondue pot, allowing guests to fry their own pastries. Fry until dark golden brown. Serve with cinnamon and sugar, or chocolate fondue.
3. Suggested filling, chocolate covered mints, caramels, marshmallows, maraschino cherries, candied pineapple, halved strawberries, halved orange gummy slices.