Chocolate Soppapillas

By bweber

Ingredients

• 2 quarts vegetable oil for frying
• 2 tablespoons chocolate hazelnut spread
• 2 tablespoons dulce de leche caramel sauce
• 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
• 1 tablespoon powdered sugar

Preparation

Step 1

In deep fat fryer or heavy saucepan, heat oil to 325ºF. In small bowl, mix chocolate hazelnut spread and caramel; set aside.

Separate dough into 4 rectangles. Working with 1 rectangle at a time, press to seal diagonal seam on both sides. Cut rectangle into 2 squares, then cut each square diagonally into 2 triangles.

Place rounded teaspoon of filling in center of triangle half; moisten edges with water. Top with matching triangle half, and pinch edges to seal while working air out of filling pocket. Place in refrigerator, and repeat with remaining dough.

Working in batches, fry sopapillas 3 minutes, turning several times for even browning. Drain on paper towels; sprinkle with powdered sugar