Raspberry Peach Pockets

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

1. Preheat oven to 375F.
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.
5. Take cinnamon and butter mixture and spread on the four crescents.
6. Add a tablespoon of peach/raspberry mixture in center of crescent, and place reserved crescent on top.
7. Pinch closed and spread remaining butter and cinnamon mixture on top.
8. Cook in oven for 12-14 minutes.
9. If you like, you can sprinkle extra cinnamon and brown sugar on top of pockets before placing them in oven.

raspberries, peach, brown sugar, lemon juice, cinnamon, butter

Taken from www.food.com/recipe/raspberry-peach-pockets-327036 (may not work)