Cheesy Crescent Pockets

This dish was born after a failed attempt to make plantain empanada pockets. The dough didn't work out so I used a roll of crescent dough that I had in my fridge.
Ingredients:
Hot Honey
Chili powder
Sea Salt
.40 lb of Monterray Jack Cheese (use the block)
Canola oil for frying
1 pop tube of crescent roll dough
1 egg, whisked

Directions:
1. Pour oil in a large dutch oven and heat with a thermometer to 375.
2. Cut cheese into small slices and cut crescent dough out on parchment paper. You should have 6 pieces of crescent dough
3. Lay cheese out in the middle of the dough on an angle. Brush edges of dough with egg wash.
4. Carefully fold each piece into a triangle and pinch the edges together.  It's ok if they look a little sloppy, they will puff up in the oil and you wont see the jagged edges or seams.
5. Fry in oil about 2-3 minutes, flipping often. They should be a nice deep golden brown like shown above to make sure cheese is melted inside.
6. I only put 2 in the fryer at a time. AS SOON as you take each pair out onto drying rack, sprinkle with chili powder and salt.
Serve with a drizzle of hot honey. I used Bees Nees Hot Honey.