Spicy Churro Crescent Bites

Try a peppy new spin on sweet Mexican churros with a creamy chocolate dip. MORE+ LESS-

By Pillsbury Kitchens

Updated April 1, 2014

Bake-Off® Contest 46, 2013

Deborah Biggs

Omaha, Nebraska

Ingredients

can Pillsbury™ refrigerated Crescent Dough Sheet

1/4

cup orange marmalade

1/4

teaspoon ground red pepper (cayenne)

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

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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.