We began comparing leftover lists between our houses to see if there was something that filled both our quotas. Well, it turned out that Andrew had a couple tubes of crecent rolls and a partial jar of Nutella that were nearing expiry. My brain immediately sprung to a version of chocolate croissants (hey, I'm a woman, chocolate flows in my veins!) that used Nutella instead, but it was Andrew who mentioned combining the nutty, chocolatey goo with my pumpkin!
They came out of the oven perfectly - soft, flaky and with a great balanced filling to dough ratio (ahem, thank you, thank you). The pumpkin and Nutella combination formed a whole other taste, according to Andrew, not like one ingredient or the other, and he used leftovers (what he didn't eat straight, that is) on toast!
Have a happy Mother's Day to all those celebrating - I'll share my adventures soon!
Nutell - Umpkin Crescents
2/3 cup canned pumpkin puree
1/3 cup Nutella
1 tbsp tapioca starch
2 tubes Pillsbury Crescent roll dough (8 pcs each)
- Preheat oven to 375F. Line 2 baking sheets with parchment.
- Beat together pumpkin, Nutella and tapioca starch in a medium bowl. Set aside.
- Unwrap and separate crescent roll dough into the individual triangles.
- Spread each triangle lightly and evenly with the pumpkin mixture, covering the whole surface.
- Roll up as per package directions, then curl each rope of filled dough into a spiral shape and place on sheets.
- Bake for 13 minutes, then cool 5 minutes on sheets before removing to a rack or eating warm.
Amount Per Serving
Total Fat: 7.9 g
Cholesterol: 0.0 mg
Sodium: 225.1 mg
Total Carbs: 16.0 g
Dietary Fiber: 0.5 g
Protein: 2.6 g