Chocolate Doughnut Poppers

Baked doughnuts, not fried, have an ooey, gooey chocolate center to discover. A sweet glaze ups the irresistible.

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  • prep time 20 min
  • total time 40 min
  • ingredients 6
  • servings 9
 

Ingredients

1
can Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet
5
tablespoons Jif® Chocolate Flavored Hazelnut Spread
1
tablespoon butter, melted
1/2
cup powdered sugar
3
to 4 teaspoons milk
1/4
cup finely chopped nuts

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Lightly sprinkle work surface with Pillsbury BEST® All Purpose Flour. Unroll dough on work surface; press to form 12x9-inch rectangle. With pizza cutter or sharp knife, cut into 3 rows by 3 rows to make 9 rectangles.
  • 2 Spoon rounded teaspoonful hazelnut spread onto center of each rectangle. Brush edges of rectangles with melted butter. Bring dough up around filling to cover completely. Pinch edges together to seal; shape into ball. Place seam side down, 2 inches apart, on ungreased cookie sheet.
  • 3 Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
  • 4 Meanwhile, in small bowl, mix powdered sugar and milk with whisk until smooth and thin enough to glaze. Dip top of each doughnut popper into glaze; place on Reynolds® Parchment Paper. Let stand about 1 minute or until glaze is set. Place nuts in small bowl. Dip each popper into glaze again, then into nuts. Serve warm.
  • 1 Heat oven to 350°F. Lightly sprinkle work surface with Pillsbury BEST® All Purpose Flour. Unroll dough on work surface; press to form 12x9-inch rectangle. With pizza cutter or sharp knife, cut into 3 rows by 3 rows to make 9 rectangles.
  • 2 Spoon rounded teaspoonful hazelnut spread onto center of each rectangle. Brush edges of rectangles with melted butter. Bring dough up around filling to cover completely. Pinch edges together to seal; shape into ball. Place seam side down, 2 inches apart, on ungreased cookie sheet.
  • 3 Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
  • 4 Meanwhile, in small bowl, mix powdered sugar and milk with whisk until smooth and thin enough to glaze. Dip top of each doughnut popper into glaze; place on Reynolds® Parchment Paper. Let stand about 1 minute or until glaze is set. Place nuts in small bowl. Dip each popper into glaze again, then into nuts. Serve warm.

EXPERT TIPS

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Expert Tips

It’s easy to substitute crescent dinner rolls for the seamless dough sheet. Just unroll the dough and firmly press perforations to seal.

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Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
220mg
220%;
Total Carbohydrate
24g
24%
(Dietary Fiber
0g
0%
  Sugars
7g
7%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
2%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Jif and Simply Jif are trademarks of The J.M. Smucker Company Reynolds® is a trademark of Reynolds Consumer Products Inc. Bake-Off is a registered trademark of General Mills ©2014
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