Peanut Butter & Nutella Bites
Intro: Peanut Butter & Nutella Bites
The dough used in these bites is not sweet so these are not "overly sweet"; which can cause you to eat these almost non-stop. I don't use much filling in these to keep the sweetness down but there is room to add more filling for those with a bigger sweet tooth.
Ingredients:
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.
Ingredients:
- Pillsbury Crescent Rounds
- Smooth & Creamy Peanut Butter
- Nutella
- flour
- 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.
27 Comments
buckley987 8 years ago
I made this with Nutella and another batch with HERSHEYS Chocolate Spread (My wife and I had never had Nutella before). They both came out AMAZING! Thank you for the intractables
Epoli 11 years ago
smith library 11 years ago
KneXtreme 11 years ago
Renee! 11 years ago
smith library 11 years ago
rrkrose 11 years ago
Andre Coetzee 11 years ago
smith library 11 years ago
artfulann 11 years ago
monsterlego 11 years ago
smith library 11 years ago
scoochmaroo 11 years ago
jaxboy 11 years ago
smith library 11 years ago
And it looked good in the pictures :)
LindsayFester 11 years ago
cornbaque 11 years ago
silentquasar 11 years ago
silentquasar 11 years ago
Spiraling Homesteader 11 years ago