Canola oil
1 refrigerated rolled pie dough
1/2 cup sugar
1/4 cup Hershey’s Cocoa
1/4 cup butter, melted

Cover bottom of skillet with
oil; heat on medium-high heat.
Roll out pie dough and cut into
fourths. Mix sugar and cocoa in
bowl, add 2-3 tablespoons butter;
mix until moist. Spread 1/4th of
cocoa mixture onto half of one pie
crust wedge. Brush all edges with
rest of butter. Take empty half of
wedge and fold on top of half with
chocolate, forming smaller wedge.
Pinch all edges together. Use fork
to flute top edge. Repeat with all
four wedges. Fry on both sides until
golden brown. Cool on rack lined
with paper towels.