Can be made two ways—one easy, one not.

Option 1:
Wrap the end of a stick in foil, keeping the foil relatively loose toward the tip of the stick. Wrap a refrigerator crescent roll dough around the foil so that it covers the end of the stick and will form a cavity when removed from the foil after cooking. Hold the dough over hot charcoal and turn as the dough browns. It is difficult to keep the foil tight enough to the stick so the foil and dough don’t slip around as you turn. Once the dough is cooked, carefully remove the dough from the foil. Fill the cavity with vanilla pudding and frost on one side with chocolate frosting.

Option 2:
Place refrigerator biscuit rounds on a piece of foil on top of your grill. Remove foil once the dough starts to crisp and brown on bottom side (cook rounds directly on grill rack). Cook until brown on both sides. Spread chocolate frosting on top, then add a dollop of vanilla pudding. Easier option!