I am working a new recipe I'm calling Fry Daddies. They are basically like Hot Pockets but some are savory and some are sweet. I want to use a dough that is appealing in both situations and I was figuring if I can make Croissant dough work it would fill my needs. I'm going to chill my fillings (Mac and Cheese, Sausage Gravy, Nutella, a pudding like hot chocolate, etc) so the fillings don't overcook in the deep fryer and I'm hoping that will allow the dough to achieve flakiness without becoming overdone. Has any of you ever heard of using Croissant dough in this manner or have any ideas or suggestions?