FOR THE CHURROS

• Preheat the oven to 350 F. Line a large baking sheet with parchment or silicon liner.
• In a small bowl, whisk together the sugar and the cinnamon. Set aside.
• Unroll the crescent dough in a well-floured surface and separate it into 4 rectangles, pressing perforations to seal.
• Brush each rectangle with melted butter.
• Sprinkle 2 of the rectangles with 2 teaspoon of the cinnamon-sugar.
• Top the sugar-sprinkled rectangles with the other two rectangles, butter side up.
• With pizza cutter or a sharp knife, cut each rectangle stack into 4 strips.
• Twist each strip and place on the prepared baking sheet. Repeat with the remaining strips.
• Bake for 8 to 10 minutes or until golden brown and crisp.
• Brush the baked churros with the remaining melted butter and sprinkle the remaining cinnamon sugar mixture. Serve with the Mexican Chocolate Dipping Sauce.
• FOR THE MEXICAN CHOCOLATE DIPPING SAUCE
• In medium bowl, Toss the chocolate chips with cinnamon and cayenne pepper.
• Heat the heavy cream on the stove until scaling hot. You can also microwave the heavy cream for 30 seconds.
• Add the cream to the cinnamon and pepper tossed chocolate chip. Let sit for 2 minutes.
• Whisk until smooth.
• Pour it into a serving bowl and serve with the warm churros.