Fluffernutter Nutella Crescents
Featured Pinch Tips Video
- 1 pkg
- (8 oz) pillsbury crescent rolls (8 count)
- 6 Tbsp
- peanut butter, creamy
- 4 Tbsp
- marshmallow fluff (use the good stuff- there is no substitute)
- egg, beaten
- 3 Tbsp
1Preheat oven to 375.
2Unroll crescents from package, laying them on a large cookie sheet and gently separate.
3Place 1 1/2 tablespoons of peanut butter onto 4 of the crescents. Gently spread , being careful to allow room at the edges to coat with egg.
4Place one tablespoon of marshmallow fluff on top. Gently spread again being careful not to reach the edges with the filling.
5With the remaining crescents, gently press down on each with your fingers.
6This will make it just wide and long enough than the one with the filling, so that it will cover it.
7With your finger, spread the egg around the outer edges of the filling on each of the four crescents.
8Place one of the flattened crescents over a filled crescent making sure to watch all corners and sides.
9Press the edges together gently with a fork, continue with remaining dough.
10Bake for 10-12 minutes, until tops are golden.
11Meanwhile, place nutella into a plastic bag, seal and cut off a small piece of the corner.
12Transfer cookie sheet to a wire baking rack and allow to cool for 5 minutes. Remove crescents and cover with nutella.