Mini Peach Croissant Pouches

So, it's been a while since any of us here at The Nom Nom Club posted up any food experiments. So for the Labor Day weekend, I made mini peach pouches. My mom gave me a bunch of really crunchy and sweet peaches she bought at the flew market, but I left them out and within a few days they got soft. What better to do with soft peaches than to make baked desserts out of them!
I wanted to try pie, but I didn't have enough peaches (I only had 3), so I went a little off the recipe and experimented. It turned out great and tastes like peaches stuffed in a Pillbury croissant --because that's what it is.

It is very easy to make with minimum ingredients, which is always good for a student short on monetary funds :)













Ingredients:
1 - Pillsbury Croissant dough
3 - large peaches
1/3 - cup of brown sugar

Step by step:
-Wash and peel the peaches. Cut them up into small chunks.
-Toss the peach chunks into a saucepan, add brown sugar, stir around, and very important, keep the heat low. This will allow the sugar to caramelize, the peach juices to release, making a very sweet stuffing without burning your pan or the peaches. Also, this allows you with time to get out the Pillsbury Croissant dough.
-Open the canister of Pillsbury Croissant dough. This is my first time opening that thing and it scared me as it popped out with an airy boop! Carefully, roll the dough out and tear the sections up. Everything is already pre-made so it makes everyone's job easy
-When the peaches are golden and and the juices are syrupy thick, turn off the heat and let it cool a bit.
-Ladle in the desired amount of peaches you want onto the section of croissant dough. Try to keep it small because the dough section is pretty small. When you roll it up, the stuffing might come out, especially the juices if there's too much. I've tried several ways: rolling on a pan, making a cup from the dough, but they all are capable of holding relatively similar amount of peach stuffing.
-Roll up the bundle. Crease and pinch all the openings so nothing can seep out when you're baking.
-Take a little bit of the syrup from the pan and dust the top of the croissants with them. This will give the croissant a caramelized, golden shine once baked. 
-Set in baking pan and bake at 350F for 10 mins (as instructed in the canister).
-Take out and enjoy! If you have extra peaches in the pan, like I did, use it to top the croissant.