Raspberry Peach Pockets

A quick and Easy desert that is semi-home made and can be made with any kind of fruit filling. Excellent when served with ice cream:)

• Ready In: 19 mins
• Serves: 4-8
• Yields: 4 pockets

Ingredients

• 1⁄2 cup raspberries
• 1  peach, cut into bite sized pieces (with skin )
• 1⁄4 cup brown sugar
• 1  tablespoon lemon juice
• 2  tablespoons cinnamon
• 1  tablespoon butter
• 1 (8 ounce) can  Pillsbury Refrigerated Crescent Dinner Rolls (8 count )

Directions

1. Preheat oven to 375°F.
2. Add brown sugar, lemon juice, raspberries, and peach to saucepan and let simmer on medium.
3. Melt tablespoon of butter and cinnamon in microwave for 25 seconds; mix well.
4. Unroll crescents, lay four flat on a greased pan, reserve last four for top of pockets. Take cinnamon and butter mixture and spread on the four crescents.
5. Add a tablespoon of peach/raspberry mixture in center of crescent, and place reserved crescent on top. Pinch closed and spread remaining butter and cinnamon mixture on top.
6. Cook in oven for 12-14 minutes. If you like, you can sprinkle extra cinnamon and brown sugar on top of pockets before placing them in oven.