Chocolate Butterscotch Pockets

*Preheat oven to temperature listed on Pillsbury crescent rolls container.

1. Unroll crescent dough into 4 triangles.

2. Place approximately 1/2 Tablespoon chocolate chips and 1/2 Tablespoon butterscotch chips in the wide end of each triangle. Feel free to add more or less chips in this step if you can fit more in there. Also, feel free to modify the types of chips if you like a different variety/flavor.

3. Carefully roll the large end of the dough towards the smaller end, then pull up the “sides” of the triangle. Basically any method of rolling/securing these will work. You just want to make sure that they make a pocket or “purse” shape, and make sure it’s well sealed, so that the chocolate mixture does not ooze out when baking.

4. Brush each chocolate butterscotch pocket with a small amount of melted butter. Sprinkle with 1/2 teaspoon cinnamon sugar.

5. Bake according to Pillsbury package directions.

6. Serve warm with butter pecan or your favorite ice cream.

*All of the measurements are simply approximate. Adjust them as needed based on your available ingredients, taste preference, etc.