- Pillsbury Crescent Rounds
- Smooth & Creamy Peanut Butter
- rolling pin
- small ziploc bags for piping filling
- cookie sheet
- parchment paper
Set oven according to directions on package (the dough I used bakes at 375°)
Spoon peanut butter and nutella into separate ziploc bags. Do this step first so the filling warms up and is easier to pipe out onto the dough. Cut off a very tiny piece off the corner to squeeze the filling out. As the fillings come to room temperature they do become very liquidy, so I used a coffee cup to hold the bags with the cut ends up.
Flour your surface and roll the dough to double its length.
Cut the dough in half or quarters.
Pipe peanut butter and nutella onto the dough leaving a space around the edges so they can be pinched closed.
Fold the dough up and flatten the edges as you make each fold, pinching the edges very tightly and folding the edges under.
Place onto parchment lined cookie sheet and bake according to the directions an the dough package. Mine took 10-12 minutes.
I made some where I cut the dough in half and some the dough cut into quarters. The longer pieces took 4-5 folds to close up and took a few extra minutes in the oven. The small pieces took only 2-3 folds and baked golden in 10 minutes.
A package of crescent dinner rounds has 8 rolls in it. So that's 16 larger bites or 32 smaller bites.
Next time, for added sweetness I might try brushing the dough with egg whites and sprinkling with sugar before baking.