1. Pop open the can of crescent rolls and separate crescent dough along the perforations.

2. Wrap dough triangle around a roasting stick.

3. Roast over the coals of a campfire until the dough is cooked through and golden brown.

4. While the churro is roasting, melt the butter over the fire in a small cast iron skillet.

5. Remove the crescent roll churro from the roasting stick and dip it in the butter, coating it completely.

6. Drop the churro into the bag full of cinnamon and sugar and give it a shake.