Chocolate Dulce de Leche Crescents

By bweber

Ingredients

• 1 can Pillsbury™ refrigerated crescent dinner rolls
• 8 tablespoons hazelnut spread with cocoa
• 8 tablespoons dulce de leche (caramelized sweetened condensed milk; from 13.4-oz can)
• 2 tablespoons butter, melted
• 1/2 cup cinnamon-sugar

Details

Servings 1
Cooking time 30mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone nonstick baking mat.

Unroll dough; separate into 8 triangles. Flatten dough triangles slightly. Place 1 tablespoon hazelnut spread on shortest side (wide end) of each triangle; gently spread in straight line across wide end. Spoon 1 tablespoon dulce de leche over hazelnut spread on each triangle; spread gently.

Place melted butter in shallow dish wide enough to hold crescent roll; place cinnamon-sugar in separate similar shallow dish. Roll crescent roll in butter; roll in cinnamon-sugar to coat. Place on cookie sheet.

Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone nonstick baking mat.

Unroll dough; separate into 8 triangles. Flatten dough triangles slightly. Place 1 tablespoon hazelnut spread on shortest side (wide end) of each triangle; gently spread in straight line across wide end. Spoon 1 tablespoon dulce de leche over hazelnut spread on each triangle; spread gently.

Place melted butter in shallow dish wide enough to hold crescent roll; place cinnamon-sugar in separate similar shallow dish. Roll crescent roll in butter; roll in cinnamon-sugar to coat. Place on cookie sheet.

Watch the crescent rolls to make sure that you pull them out of the oven before they get too brown.

Add berries inside for a fun twist.