Chocolate Dulce de Leche Crescents

A quick and easy chocolaty treat. A sprinkling of cinnamon-sugar makes them extra delicious!

Ingredients

1 can (8 count) Pillsbury™ refrigerated crescents
8 tablespoons hazelnut spread with cocoa
8 tablespoons dulce de leche (caramelized sweetened condensed milk; from 300 mL can)
2 tablespoons butter, melted
1/2 cup cinnamon-sugar

1

Heat oven to 350°F. Line baking sheet with cooking parchment paper.
2

Unroll dough; separate into 8 triangles. Flatten dough triangles slightly. Place 1 tablespoon hazelnut spread on shortest side (wide end) of each triangle; gently spread in straight line across wide end. Spoon 1 tablespoon dulce de leche over hazelnut spread on each triangle; spread gently.
3

Starting with wide end, roll up each dough triangle to opposite point; pinch ends to seal so filling does not escape.
4

Place melted butter in shallow dish wide enough to hold crescent roll; place cinnamon-sugar in separate similar shallow dish. Roll crescent roll in butter; roll in cinnamon-sugar to coat. Place on baking sheet.
5

Bake 16 to 20 minutes. Cool on baking sheet 1 minute. Remove from bakingc sheet to serving plate.