Nutella And Banana Stuffed Crescent Rolls Recipes

NUTELLA AND BANANA STUFFED CRESCENT ROLLS

Steps:

• Preheat the oven to 375 degrees F. Lightly spray a baking sheet or line with parchment paper or a silpat.
• Open the can of crescent rolls and unroll.
• Spread some Nutella on the fat end of each roll. I didn't measure. Like a half tablespoon or so.
• Cut each banana into 4 segments. Place one on each roll.
• Roll up the dough and seal using your fingers. You don't want all your Nutella oozing out!
• In a shallow bowl stir together the cinnamon and sugar.
• Roll each one in the cinnamon and sugar. Coat it well!
• Place the rolls on the baking sheet.
• Bake at 375 for about 12 minutes, or until browned on the bottom.
• Eat hot! These are best served right away. If you want to eat them later, I would definitely throw them back in the oven until warmed.

NUTELLA® CRESCENT ROLLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil sprayed with nonstick spray.
• Roll out and separate crescent dough on a work surface. Place chocolate-hazelnut spread in a small resealable bag and snip off one corner. Use a zig-zag motion to pipe chocolate-hazelnut spread onto each crescent. Roll up, starting at the larger edge. Place on the prepared baking sheet.
• Bake in the preheated oven until puffed up and lightly browned, about 14 minutes. Serve immediately.