Pillsbury Nutella Ring!!




  • 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • ½ cup Nutella™ hazelnut spread with cocoa (from 13-oz jar)
  • ½ cup finely chopped hazelnuts (filberts), if desired
  • 1 egg, beaten
  • 1 teaspoon coarse sugar or decorator sugar crystals



  1. Heat oven to 375°F. Grease large cookie sheet, or line with cooking parchment paper; set aside. Unroll dough on work surface. Press into 13×8-inch rectangle. Spread hazelnut spread evenly over dough to within 1/4 inch of edges. Sprinkle with hazelnuts, reserving 1 tablespoon for topping.
  2. Roll up dough starting at longest side, pinch to seal.
  3. Place seam side down lengthwise in middle of cookie sheet.
  4. Using sharp knife, slice dough lengthwise to form 2 halves.
  5. Twist halves together with cut sides of dough facing up. Shape into circle; gently pinch ends together. Brush with beaten egg; sprinkle with sugar and reserved hazelnuts.
  6. Bake 20 to 22 minutes or until golden brown. Serve warm.


Website: https://www.pillsbury.com/recipes/nutella-crescent-ring/af70fe83-2d31-4695-a53d-36853ff0b36d



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