Nutella® Crescent Ring

Name: Nutella® Crescent Ring
Prep time: 20 min
Total time: 45 min
Yield: 8
Ingredients: 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet; 1/2 cup Nutella® hazelnut spread (from 13-oz jar); 1/2 cup finely chopped hazelnuts (filberts); 1 egg, beaten; 1 teaspoon coarse sugar or decorator sugar crystals

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Pillsbury Kitchens

Updated Jan 17, 2021

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Nutella® Crescent Ring

4.5 (38)

2 Questions

Write a Review
Ask a Question

Prep Time 20 min
Total 45 min
Ingredients 5
Servings 8

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Ingredients

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/2 cup Nutella® hazelnut spread (from 13-oz jar)
1/2 cup finely chopped hazelnuts (filberts)
1 egg, beaten
1 teaspoon coarse sugar or decorator sugar crystals

Make With

Pillsbury Crescents

Instructions

Step
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.
Step
2

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

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

Using sharp knife, slice dough lengthwise to form 2 halves.
Step
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.
Step
6

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

Nutrition

200 Calories

10g Total Fat

4g Protein

25g Total Carbohydrate

13g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 200

Calories from Fat: 90

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;