Chocolate-Walnut Twists
Ingredients
- ½ cup chopped walnuts
- 2 (8-oz) cans refrigerated crescent roll dough
- ½ cup chocolate hazelnut spread
- 3 Tbsp powdered sugar
Instructions
- Preheat oven to 375°F. Grease 8 cups in a 12-cup muffin pan with cooking spray. Spread nuts in an even layer on a rimmed baking sheet; bake 7 to 10 minutes or until lightly toasted.
- Unroll 1 can of dough on a work surface, firmly pressing on perforations to seal. Press into a 13- x- 7-inch rectangle.
- Spread chocolate-hazelnut spread on dough, leaving ¼-inch border around edges; sprinkle with nuts.
- Unroll remaining can of dough on a work surface, firmly pressing on perforations to seal. Press into a 13- x -7-inch rectangle. Place over filling, and press edges firmly to seal.
- Cut into 8 (13-inch) strips. Holding one side of strip, carefully twist each strip 7 to 9 times, and shape into a tight coil. Place each coil in a muffin cup.
- Bake 20 to 22 minutes or until twists are golden brown. Cool 5 minutes; sprinkle with sugar.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
361
|
361
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 6 | 6 |
| Carb (g) | 39 | 39 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 433 | 433 |
| T. Sugs (g) | 20 | 20 |
| A. Sugs (g) | 16 | 16 |
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