Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
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
Preparation
Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone nonstick baking mat.
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.
Starting with wide end, roll up each dough triangle to opposite point; pinch ends to seal so filling does not escape.
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.
Bake 16 to 20 minutes. Cool on cookie sheet 1 minute. Remove from cookie sheet to serving plate.
