Bake-Off® Contest 46, 2013
Omaha, Nebraska

Spicy Churro Crescent Bites

Try a peppy new spin on sweet Mexican churros with a creamy chocolate dip.

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5 reviews.
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  • prep time 20 min
  • total time 25 min
  • ingredients 7
  • servings 8
 

Ingredients

1
can Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1/4
cup orange marmalade
1/4
teaspoon ground red pepper (cayenne)
1
tablespoon honey butter spread, softened (from 6.5 ounce container)
1 1/2
teaspoons cinnamon sugar
2/3
cup Jif® Chocolate Flavored Hazelnut Spread
1/2
cup heavy whipping cream

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll dough sheet on cookie sheet; press into 14x8-inch rectangle.
  • 2 In small bowl, stir marmalade and 1/8 teaspoon of the red pepper until well blended. Spoon marmalade mixture lengthwise over half of dough to within 3/4 inch of edges. Carefully lift and fold plain half of dough rectangle over marmalade; pinch edges to seal. Brush top of dough with honey butter spread.
  • 3 Bake 10 to 14 minutes or until puffed and golden brown. Cool on cookie sheet 2 minutes; remove to cooling rack. In small bowl, mix the remaining 1/8 teaspoon of the red pepper and the cinnamon sugar; sprinkle evenly over top.
  • 4 Meanwhile, in 1-quart saucepan, mix chocolate hazelnut spread and cream. Cook over medium heat 4 to 5 minutes or until mixture is warm, stirring frequently. DO NOT BOIL.
  • 5 Carefully transfer baked dough to cutting board. With serrated knife cut in half lengthwise. Make 12 crosswise cuts to make 24 strips. Serve warm with chocolate mixture for dipping.
  • 1 Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll dough sheet on cookie sheet; press into 14x8-inch rectangle.
  • 2 In small bowl, stir marmalade and 1/8 teaspoon of the red pepper until well blended. Spoon marmalade mixture lengthwise over half of dough to within 3/4 inch of edges. Carefully lift and fold plain half of dough rectangle over marmalade; pinch edges to seal. Brush top of dough with honey butter spread.
  • 3 Bake 10 to 14 minutes or until puffed and golden brown. Cool on cookie sheet 2 minutes; remove to cooling rack. In small bowl, mix the remaining 1/8 teaspoon of the red pepper and the cinnamon sugar; sprinkle evenly over top.
  • 4 Meanwhile, in 1-quart saucepan, mix chocolate hazelnut spread and cream. Cook over medium heat 4 to 5 minutes or until mixture is warm, stirring frequently. DO NOT BOIL.
  • 5 Carefully transfer baked dough to cutting board. With serrated knife cut in half lengthwise. Make 12 crosswise cuts to make 24 strips. Serve warm with chocolate mixture for dipping.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
260mg
260%;
Total Carbohydrate
35g
35%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
6%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Jif and Simply Jif are trademarks of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2013