Cinnamon Raisin Pockets

• 8 ounce can refrigerator crescent rolls
• 2 teaspoons Butter; melted
• 2 tablespoons raisins
• cinnamon & sugar
• Sugar Frosting; recipe below

Divide dough in half. Press into 2 rectangles, pressing perforations to seal. Brush 1 rectangle with butter. Sprinkle with cinnamon & sugar, top with raisins. Place second dough rectangle on top. Cut into 8 squares, pinch sides of squares to seal. Place in ungreased Easy-Bake Oven pan. Bake in Easy-Bake Oven until golden brown. Drizzle frosting over top.

Sugar Frosting:

• 2 teaspoons water
• vanilla
• powdered sugar

Combine water and vanilla. Add powdered sugar and mix until smooth and to desired consistency.

Makes 8 Pockets