With a quick swipe of prepared hazelnut spread and a scattering of nuts, turn refrigerated crescent rolls into a delicious treat.
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
cup hazelnut spread with skim milk and cocoa (from 13-oz jar)
cup finely chopped hazelnuts (filberts)
tablespoon powdered sugar
Heat oven to 375°F. Grease 8 regular-size muffin cups. Unroll 1 can of dough on work surface; firmly press perforations to seal. Press into 13x7-inch rectangle. Spread hazelnut spread evenly over dough to within 1/4 inch of sides; sprinkle with hazelnuts.
Unroll remaining can of dough on work surface; firmly press perforations to seal. Press into 13x7-inch rectangle. Place over filling; press firmly and seal edges. Cut into 8 (13-inch) strips. Twist each strip 5 to 6 times; shape into tight coil. Place 1 coil in each muffin cup. (Muffin cups will be very full.)
Bake 20 minutes or until golden brown. Immediately remove from muffin cups to cooling rack. Cool 5 minutes. Sprinkle with powdered sugar. Serve warm.
Look for the hazelnut spread near the other baking ingredients.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Twist
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.