Chocolate Hazelnut Twists

(4)
3 reviews.
  • 15 min prep time
  • 45 min total time
  • 4 ingredients
  • 8 servings

Ingredients

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or Pillsbury™ refrigerated Crescent Dough Sheet
1/2
cup hazelnut spread with skim milk and cocoa (from 13-oz jar)
1/2
cup finely chopped hazelnuts (filberts)
3
tablespoon powdered sugar

Directions

  1. 1 Heat oven to 375°F. Grease 8 regular-size muffin cups. Unroll 1 can of dough on work surface; firmly press perforations to seal. Press into 13x7-inch rectangle. Spread hazelnut spread evenly over dough to within 1/4 inch of sides; sprinkle with hazelnuts.
  2. 2 Unroll remaining can of dough on work surface; firmly press perforations to seal. Press into 13x7-inch rectangle. Place over filling; press firmly and seal edges. Cut into 8 (13-inch) strips. Twist each strip 7 to 9 times; shape into tight coil. Place 1 coil in each muffin cup. (Muffin cups will be very full.)
  3. 3 Bake 20 minutes or until golden brown. Immediately remove from muffin cups to cooling rack. Cool 5 minutes. Sprinkle with powdered sugar. Serve warm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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