Yup. Crescent rolls + peanut butter + caramel topping + Nutella drizzle = sweet dreams.
1/2 cup powdered sugar
1/2 cup caramel topping
1/4 cup creamy peanut butter
2 (8 oz each) cans refrigerated crescent dough sheets or rolls
1/2 cup chocolate flavored hazelnut spread
1 Heat oven to 400. Line 12 muffin cups with paper liners and spray generously with cooking spray.
2 In a small bowl, mix together powdered sugar, caramel topping and peanut butter until blended. Unroll both cans of dough on cutting boards. (If using rolls, press seams together firmly.) Spread half of caramel mixture evenly over each dough sheet to within 1/2″ of edges. Starting on short side, roll up each dough sheet. Cut each roll crosswise into 6 pieces. Place rolls cut side up in muffin cups.
3 Bake 12 – 18 minutes or until golden brown. Remove from pan to cooling rack. Cool 15 minutes.
4 Meanwhile, in a small microwavable bowl, microwave hazelnut spread on high 30 – 60 seconds. Drizzle over rolls.
recipe from Pillsbury