Peach Enchiladas

Sunday morning I woke up early and made the perfect plate of creamy caramel. Why was I up early before Sunday School to make a plate of caramel? Strange cravings? Nope, accident!
Once a month we take breakfast to our class and I began making a great recipe for peach enchiladas. Failing to read the recipe correctly, I put the sugar mixture on the stove thinking it would help the lumps of sugar dissolve as I searched for the butter in the fridge. Evidently, it took me way too long to find that butter. I turned around to find this wonderfully amber colored liquid in the sauce pan. I quickly added the butter hoping to salvage it. Nope, too late - it didn't work. I poured it into a plate and it developed into the aforementioned caramel! YUM!
Kudos to Mark for coming to the rescue and helping me make the peach enchiladas in time for Sunday School. The verdict? Both the caramel and enchiladas were delicious! Never would have thought cinnamon in caramel would be good.
(Organizing the fridge is now on my to do list...)

Thanks to Mark's cousin, Jessica, for sharing her recipe!

Ingredients:
2 packages (8-ounce size) refrigerated crescent rolls
1 cup butter
4 firm ripe peaches, peeled and quartered, or 1 bag of frozen unsweetened peaches, thawed
1 1/2 cup sugar
1 teaspoon cinnamon
1 can (12-ounce size) Mountain Dew or Sprite

Directions:
Preheat oven to 350 F.

Melt butter and add sugar and cinnamon. Mix together and set aside.

Unroll crescent roll dough and separate on the perforations. Place a peach quarter in each triangle. Roll from large end to small. (If desired, after rolling, encase peach with dough by gently stretching and pinching dough together.)

Place rolled dough in a 12x10x2-inch baking pan. Pour or spoon butter mixture over all. Pour Mountain Dew (or Sprite) on top. Bake, uncovered, for 45 minutes. Serve as is or with ice cream. (This recipe can be easily halved.)

Hope you enjoy!