Raspberry Peach Pockets

Directions

1. 1
   Preheat oven to 375F.
2. 2
   Add brown sugar, lemon juice, raspberries, and peach to saucepan and let simmer on medium.
3. 3
   Melt tablespoon of butter and cinnamon in microwave for 25 seconds; mix well.
4. 4
   Unroll crescents, lay four flat on a greased pan, reserve last four for top of pockets.
5. 5
   Take cinnamon and butter mixture and spread on the four crescents.
6. 6
   Add a tablespoon of peach/raspberry mixture in center of crescent, and place reserved crescent on top.
7. 7
   Pinch closed and spread remaining butter and cinnamon mixture on top.
8. 8
   Cook in oven for 12-14 minutes.
9. 9
   If you like, you can sprinkle extra cinnamon and brown sugar on top of pockets before placing them in oven.