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“from Pillsbury Appetizers and Desserts cookbook”
READY IN:
25mins
SERVES:
8
YIELD:
8 twists
UNITS:
US

Ingredients Nutrition

  • 2 (8 ounce) cans crescent roll dough
  • 12 cup nutella
  • 12 cup finely chopped hazelnuts
  • 3 tablespoons powdered sugar

Directions

  1. 1. Heat oven to 375. Grease 8 muffin cups. Unroll 1 can of dough on work surface; firmly press perforations to seal. Press into 13x7-inch rectangle. Spread Nutella evenly over dough to within 1/4 inch of sides; sprinkle with hazelnuts.
  2. 2. Unroll second can of dough on work surface; firmly press perforations to seal. Press into 13x7 rectangle. Place over filling; press firm and seal edges. Cut into 8 (13 inch) strips. Twist each strip 5-6 times; shape into tight coil. Place 1 coil in each muffin cup. (Muffin cups will be very full.).
  3. 3. Bake 20 minutes or until golden brown. Immediately remove from muffin cups to cooling rack. Cool 5 minutes. Sprinkle with powdered sugar. Serve warm.

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