EASY 4-INGREDIENT NUTELLA ROLLS

 

easy to make. I did add nuts. everyone asked for the recipe and thought I worked all day making them. I do bake a lot from scratch and this threw them off as to how easy.

I really like these because they are not overly sweet. So simple to make. Couldn’t get the coarse sugar at my store so I used colored sugar. It tended to melt into the cookie but it still looked pretty and the cookie got great compliments.

Easy to make and a big hit. Everyone thought I worked hard making kiffles. This ones a keeper.

Made rollups but did not use Nutella. I used cream cheese, egg yolk, sugar and rolled up in crescent roll dough. Rolled in cinnamon and baked. These were good for a breakfast treat. Just need to work to get ingredients proportioned correctly. Really very good.

I made them. They were a little dry. I will try to put al little more Nutella in the center and leave in for 20 minutes not 22 minutes – the crust did not look done so I left them in a little longer. Next time I will leave for 20 minutes so they won’t come out dry. Otherwise they were good

I’ve made these yummy little gems twice now. Today, I took them to a Gymnastics meet as I am on staff there and I volunteered to make the coaches and judges food. I made these for dessert. I gave out the recipe 3 times to people and everyone, especially the kids who volunteered to help at the meet RAVED! So easy and so delicious! This recipe gets a perfect 10.00!

For folks who found rolling them up to be too messy try cutting the pie dough into 3″ circles, put a teaspoon or so of the Nutella in the center. Not too much filling tho. Add chopped nut if you want. Then use an egg wash on the edges of the dough, fold the dough over the filling, pressing edges to seal. Then brush with egg wash instead of butter and sprinkle with sugar. Easy peasy.

I added this one to my Christmas collection, mainly because it’s so, so easy. Very tasty and everyone loved them, Can easily be put together at the last minute.

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made four batches of this recipe. For the first I stuck to the recipe. It was messy and a little bland. For each batch I tweaked a little and the last turned out very well. My recommendations: use enough Nutella so it is 1/4″ thick. CHILL for about 20 minutes before cutting into wedges. I reduced the temp to 350 and baked 18 mins. When cool, I drizzled with caramel and sprinkled a little pink salt. It’s a good idea for a an easy cookie and I will try other fillings in the future.

made four batches of this recipe. For the first I stuck to the recipe. It was messy and a little bland. For each batch I tweaked a little and the last turned out very well. My recommendations: use enough Nutella so it is 1/4″ thick. CHILL for about 20 minutes before cutting into wedges. I reduced the temp to 350 and baked 18 mins. When cool, I drizzled with caramel and sprinkled a little pink salt. It’s a good idea for a an easy cookie and I will try other fillings in the future.

This was a BIG HIT! The pie crust has a perfect crunch and it’s not too sweet. We did double the nutella amount. Next time we might try a different filling (maybe reese’s pb & chocolate?) or maybe a drizzle of caramel on top for those that want them a little sweeter. What an easy recipe too!

Ingredients:

1 can refrigerated pizza dough
½ cup Nutella
2 tbls butter, melted (for brushing)
Raw or crystal sugar

Instructions:

Roll out pizza dough to a large rectangle, cutting off any sides that aren’t straight.
Spread Nutella all over your pizza dough in a single layer, all the way to the sides.
With a pizza cutter, cut diagonal lines up and down so that you have long triangles.
Take each triangle and roll up, starting at the larger ends, until you have formed crescent rolls.
Arrange on a baking sheet, brush with butter, and sprinkle with sugar.
Bake 15 minutes or until dough is golden brown. Serve warm.

 

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