Ingredients:

  • 1 tube (8 oz / 225g) Pillsbury refrigerated crescent rolls
  • 1 large egg, beaten
  • 1/3 cup (100g) Nutella
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Unroll the crescent dough and separate it into 8 individual triangles.
  3. Lay the triangles flat on your workspace.
  4. Spoon approximately 1 tablespoon (15g) of Nutella (mixed with vanilla extract if using) onto the wide end of each triangle, leaving a 1/4 inch border at the edges.
  5. Carefully roll the dough from the wide end to the point.
  6. Gently twist the roll once to lock the filling in and create a spiraled look.
  7. Place the rolls on the prepared baking sheet.
  8. Brush the tops lightly with the beaten egg wash.
  9. Bake for 10–12 minutes or until the pastry is mahogany-colored.
  10. Let cool for 3–5 minutes to allow the filling to set slightly before serving.