Hold the freaking phone.
Nutella? Crescent rolls? Easy-peasy cookies in no-time?
I’m so in.
I’m not sure if you remember my post from last week, the Easy Cherry Turnovers? I told you that I stockpiled crescent rolls at the grocery store over the holiday to fulfill all of my Pinterest Crescent Roll obsessions. Seven recipes later, I finally used my last can of crescent rolls tonight. I have this whole processed-food guilt thing happening, but after tasting these I’m kind of OK with that.
Especially because a friend of mine reminded me that you can buy far less-processed canned rolls from Immaculate Baking Company. That’s super-good news, because I’m afraid I’m not going to be able to break this crescent roll habit anytime soon.
So, these are crescent roll sheets, spread with NUTELLA, rolled up and slathered in glaze. They’re warm, gooey, not-too-sweet and perfectly delightful. You will eat twelve of them, hide the evidence, and make twelve more tomorrow. I know these things.
Not from personal experience or anything. Really.
Seriously though, the great thing about these are how quick and easy they are to make. You could even prepare them the night before an event and slice and bake them right before your guests arrive. They’re amazing fresh out of the oven, but they’re great at room temperature, too.
It’s Nutella and flaky bread-dough, folks. You can’t go wrong.
Don’t forget to leave me a note below in the comments section and let me know what you think! I love to hear from you all, and I’d love to meet your friends, so send them this way.
- 1 can refrigerated crescent rolls
- ~3/4 to 1 cup Nutella spread
- 1 cup confectioner's sugar
- 2 Tablespoons heavy cream, half and half or milk
- 1 teaspoon vanilla extract
- Unroll sheet of crescent roll dough onto a smooth surface.
- Spread an even layer of Nutella over the entire sheet of crescent roll dough, taking care not to tear it. If you do tear it, simply pinch it back together.
- Re-roll the dough back into a log. Pinch together to seal.
- Roll the dough in plastic wrap, and refrigerate for 30-60 minutes or until chilled.
- Meanwhile, preheat oven to 350 degrees (F).
- Prepare a cookie sheet with parchment paper or a silpat mat.
- Slice the log into 12 equal pieces.
- Place cookies 2 inches apart on cookie sheet.
- Bake on middle rack for 10-12 minutes or until golden brown.
- Stir together sugar, milk and vanilla until smooth.
- Drizzle over warm cookies.