Ingredients
- cooking spray (for greasing)
- 1 roll store-bought crescent dough sheet (chilled)
- 2/3 cup chocolate hazelnut spread
- confectioners’ sugar (to garnish)
- all-purpose flour (for dusting)
Preparation
Step 1
Preheat the oven to 375ºF. Grease a mini muffin tin with cooking spray and set aside.
Roll the crescent dough onto a flat surface lightly dusted with all-purpose flour. Dollop the dough with the chocolate hazelnut spread and using an offset spatula, gently spread evenly, leaving a 1/4-inch border. Roll the crescent dough up like a jelly roll, and pinch the seam to seal. Slice the dough into twelve 1/2-inch rounds and place the rounds cut-side up in the mini muffin tin.
Bake in the oven for 8-10 minutes until puffed and golden brown. Remove from the oven, allow to cool in the pan for 2 minutes. Remove from the pan, dust with confectioners’ sugar and serve.
Tip: Substitute the chocolate hazelnut spread with your favorite jam or jelly to give this dish your own personal flair!