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Chocolate Dulce de Leche Crescents

  • Prep 10 min
  • Total 30 min
  • Servings 8

A quick and easy chocolaty treat. A sprinkling of cinnamon-sugar makes them extra delicious! MORE + LESS -

Ingredients

1
can Pillsbury™ refrigerated crescent dinner rolls
8
tablespoons hazelnut spread with cocoa
8
tablespoons dulce de leche (caramelized sweetened condensed milk; from 13.4-oz can)
2
tablespoons butter, melted
1/2
cup cinnamon-sugar

Steps

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  • 1
    Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone nonstick baking mat.
  • 2
    Unroll dough; separate into 8 triangles. Flatten dough triangles slightly. Place 1 tablespoon hazelnut spread on shortest side (wide end) of each triangle; gently spread in straight line across wide end. Spoon 1 tablespoon dulce de leche over hazelnut spread on each triangle; spread gently.
  • 3
    Starting with wide end, roll up each dough triangle to opposite point; pinch ends to seal so filling does not escape.
  • 4
    Place melted butter in shallow dish wide enough to hold crescent roll; place cinnamon-sugar in separate similar shallow dish. Roll crescent roll in butter; roll in cinnamon-sugar to coat. Place on cookie sheet.
  • 5
    Bake 16 to 20 minutes. Cool on cookie sheet 1 minute. Remove from cookie sheet to serving plate.

Expert Tips

  • Watch the crescent rolls to make sure that you pull them out of the oven before they get too brown.
  • Add berries inside for a fun twist.

Nutrition Information

No nutrition information available for this recipe

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