Eat This: Peach Enchiladas

This is an adaptation of a recipe that won some sort of award in South Carolina.  (State Fair, maybe?  I remember the South Carolina part, because I remember thinking that "South Carolina" was a typo and should have read "Georgia.")  I made these for July 4th weekend, part of which we spent in Weatherford, and as it happens this upcoming weekend is the Parker County Peach Festival, also in Weatherford, so - there you go.

PEACH ENCHILADAS

2 (8-oz.) cans refrigerated crescent roll dough *
2-3 pounds fresh, firm, ripe peaches, quartered
3/4 cup brown sugar
3/4 cup butter, melted
1 teaspoon ground cinnamon
1 (12-oz.) can Mountain Dew

Preheat oven to 350°. Unroll crescent roll dough and place peach quarter in center of each triangle.  Roll, enchilada-style, and place, seam-side down, in lightly greased 13- x 9-inch pan.  "Enchiladas" will form two rows lengthwise down pan.  (I left a little space in between, to allow for expansion.)  Stir together sugar, butter, and cinnamon, and drizzle over rolls, then pour Mountain Dew over rolls.  (Note:  I cut the butter and sugar content down significantly from the original recipe, given the added sweetness (and gooeyness) from the Mountain Dew, but it's still sort of liquid overload, and the bottoms have a tendency to get - and stay - doughy, so I would suggest adding 8-10 ounces of Dew and then eyeballing it.  You want them to be covered with liquid, but not floating in it.)  Bake at 350° for 45 minutes or until golden brown and bubbly.

* Original recipe called for dough cut in triangles and quartered peaches, but when I made these the first time I used dough sheets and cut them into squares.  They looked prettier (because they were more uniform in shape), but in retrospect triangles are a better idea, because the seam side has less dough, and less dough on the bottom means less dough to soak up liquid and stay soggy.  But, you know, feel free to experiment.