2

cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or Pillsbury™ refrigerated Crescent Dough Sheet

1/2

cup hazelnut spread with skim milk and cocoa (from 13-oz jar)

1/2

cup finely chopped hazelnuts (filberts)

3

tablespoon powdered sugar

1

Heat oven to 375°F. Grease 8 regular-size muffin cups. Unroll 1 can of dough on work surface; firmly press perforations to seal. Press into 13x7-inch rectangle. Spread hazelnut spread evenly over dough to within 1/4 inch of sides; sprinkle with hazelnuts.

2

Unroll remaining can of dough on work surface; firmly press perforations to seal. Press into 13x7-inch rectangle. Place over filling; press firmly and seal edges. Cut into 8 (13-inch) strips. Twist each strip 7 to 9 times; shape into tight coil. Place 1 coil in each muffin cup. (Muffin cups will be very full.)

3

Bake 20 minutes or until golden brown. Immediately remove from muffin cups to cooling rack. Cool 5 minutes. Sprinkle with powdered sugar. Serve warm.