NUTELLA™ CRESCENT RING

By porklion

Ingredients

• 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
• 1/2 cup Nutella™ hazelnut spread with cocoa (from 13-oz jar)
• 1/2 cup finely chopped hazelnuts (filberts), if desired
• 1 egg, beaten
• 1 teaspoon coarse sugar or decorator sugar crystals

Details

Servings 8
Preparation time 20mins
Cooking time 45mins
Adapted from pillsbury.com

Preparation

Step 1

Roll, cut and twist Nutella™ hazelnut spread-filled crescents into a decadent treat that’s surprisingly easy to make.

egg, beaten

Heat oven to 375°F. Grease large cookie sheet, or line with cooking parchment paper; set aside. Unroll dough on work surface. Press into 13x8-inch rectangle. Spread hazelnut spread evenly over dough to within 1/4 inch of edges. Sprinkle with hazelnuts, reserving 1 tablespoon for topping.

Place seam side down lengthwise in middle of cookie sheet.

Twist halves together with cut sides of dough facing up. Shape into circle; gently pinch ends together. Brush with beaten egg; sprinkle with sugar and reserved hazelnuts.

Bake 20 to 22 minutes or until golden brown. Serve warm.

Heat oven to 375°F. Grease large cookie sheet, or line with cooking parchment paper; set aside. Unroll dough on work surface. Press into 13x8-inch rectangle. Spread hazelnut spread evenly over dough to within 1/4 inch of edges. Sprinkle with hazelnuts, reserving 1 tablespoon for topping.

Place seam side down lengthwise in middle of cookie sheet.

Twist halves together with cut sides of dough facing up. Shape into circle; gently pinch ends together. Brush with beaten egg; sprinkle with sugar and reserved hazelnuts.

Bake 20 to 22 minutes or until golden brown. Serve warm.

You can use almonds in place of the hazelnuts if you like.

Keep the dough well chilled for the recipe. If dough becomes warm, place in refrigerator for easier handling.

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