Ingredients

The following ingredients have 12 Servings
  • 16 oz crescent roll dough (I used Pillsbury (two 8-oz cans))
  • 1/2 cup Nutella (chocolate hazelnut spread)
  • 1 egg (lightly beaten)
  • flour (optional)

Instruction

  • Preheat oven to 350°F, placing the oven rack in the middle position. Line a baking sheet with parchment paper or a nonstick baking mat and set aside.
  • Open cans of dough and place on a floured work surface. Slice into 3-inch pieces.
  • Flatten a piece using the palm of your hand. Then roll out to no more than 1/4-inch thickness using a rolling pin.
  • Spread about 1 1/2 tablespoons of nutella on top using a spatula. Then bring up the edges using your fingertips and pinch tightly to form a ball.
  • Roll each ball out gently to form an oval shape. Using a sharp knife tip, make widthwise slits horizontally across about 3/4-inch apart.
  • Flip the dough so the incisions are facing down. Roll it up widthwise (parallel to the incisions) into a cylindrical shape. Then curl into a croissant shape with the slit facing out. Place on the prepared baking sheet and brush with beaten egg.
  • Repeat the previous four steps for the remaining dough. Then bake for 20 to 25 minutes or until golden and puffy. Serve warm.