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Nutella™ Crescent Ring

Prep 20 min
Total 45 min
Ingredients 5
Servings 8

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

By Pillsbury Kitchens

Updated September 20, 2016

Make with

Pillsbury Crescents

Ingredients

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

egg, beaten

teaspoon coarse sugar or decorator sugar crystals

Steps

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1

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.
2

Roll up dough starting at longest side; pinch to seal.
3

Place seam side down lengthwise in middle of cookie sheet.
4

Using sharp knife, slice dough lengthwise to form 2 halves.
5

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.
6

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

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Expert Tips

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.
If chocolate smears while handling dough, it will still have a nice appearance when baked.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 200
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 15%
Saturated Fat 2g 10% Trans Fat 0g
Cholesterol: 25mg; 8%
Sodium: 230mg; 10%
Potassium: 85mg; 2%
Total Carbohydrate: 25g; 8%
Dietary Fiber 1g 4% Sugars 13g
Protein: 4g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 8%; 8%

Exchanges:

0 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; 1 1/2 Fat;