Strawberry-Nutella® Crescent Pockets recipe

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Ingredients

1 serving cooking spray
1 (8 ounce) package refrigerated crescent rolls
¼ cup chocolate-hazelnut spread (such as Nutella®)
4 large strawberries, sliced

Nutrition Info

306.4 calories
carbohydrate: 32.9 g
cholesterol: : -
fat: 16.6 g
fiber: 0.4 g
protein: 5.1 g
saturatedFat: 3.5 g
servingSize: -
sodium: 455.2 mg
sugar: 13.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil and spray with nonstick spray.

  2. Roll out and separate crescent dough on a clean work surface. Place chocolate-hazelnut spread in a small resealable bag, seal, and snip off 1 corner.

  3. Use a zig-zag motion to pipe the chocolate-hazelnut spread onto 4 crescent triangles, leaving a 1/4-inch edge of dough visible. Place equal amounts of sliced strawberries on top.

  4. Cut slits in the remaining 4 triangles to allow for venting. Place vented triangles on top of the strawberry-chocolate crescents and crimp along the edges.

  5. Bake in the preheated oven until puffed up and golden, about 14 minutes. Allow to cool for 5 minutes before serving.

Recipe Yield

4 crescent pockets

Recipe Note

These crescent pockets are easy to make and are a perfect snack. Please do NOT be tempted to use strawberry jam, or you'll have a super mess!

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