•2 cans (8 ounces) refrigerated crescent rolls
•1/2 or so cups chocolate hazelnut spread
Glaze
•1 cup Confectioners’ sugar, dash of milk, dash of mexican vanilla, teaspoon of nutella, mix until you get a thick glaze
1.Unroll crescent roll dough; separate into triangles. Spread each with 1 tablespoon hazelnut spread; Roll up from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents.
2. Bake at 375° for 11-13 minutes or until lightly browned.
Drizzle with glaze
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