Step 3: Break out the crescent rolls!
Ok, so once you have your fire going and you are waiting for it to burn down to a pile of embers, carve your stick to roast your crescent roll on. Look for a nice stick that is rather thick, about as thick as your picky or so, and has a Y bend in it. After slicing the bark off the Y and the handle, "braid" the crescent roll around the Y. This will make the dough thinner than if it is simply wrapped around the stick, reduces cooking time and allows it to cook evenly and doesn't leave you with a gross sticky mass of uncooked dough in the center. Yuck.