Ingredients
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/2
cup hazelnut spread with skim milk and cocoa (from 13-oz jar)
1/2
cup finely chopped hazelnuts (filberts)
3
tablespoon powdered sugar
Preparation
Heat oven to 375°F. Grease 8 regular-size muffin cups. Unroll 1 can of dough on work surface; firmly press perforations to seal. Press into 13x7-inch rectangle. Spread hazelnut spread evenly over dough to within 1/4 inch of sides; sprinkle with hazelnuts.
Unroll remaining can of dough on work surface; firmly press perforations to seal. Press into 13x7-inch rectangle. Place over filling; press firmly and seal edges. Cut into 8 (13-inch) strips. Twist each strip 7 to 9 times; shape into tight coil. Place 1 coil in each muffin cup. (Muffin cups will be very full.)
Bake 20 minutes or until golden brown. Immediately remove from muffin cups to cooling rack. Cool 5 minutes. Sprinkle with powdered sugar. Serve warm.
