Mr. Gokittengo's Nutella Crescents

Total Time
Prep 10 mins
Cook 15 mins

Mr. GoKittenGo doesn't cook a lot, and when he does, I tend to stay away from the kitchen. However, I peeked over his shoulder to learn how to make these after he whipped them up one night. They're almost too easy to be a recipe! Note that this recipe calls for the "Big & Flaky" crescent rolls; if you use the regular size ones, you might want to use less Nutella. Then again, you might not. ;)

Ingredients Nutrition

  • 1 (10 1/8 ounce) packagepillsbury big & flaky refrigerated crescent dinner rolls
  • 3 tablespoons nutella, approximately 1/2 tablespoon per crescent roll


  1. Preheat the oven to 350 degreen Farenheit, or whatever temperature is called for on the can of crescent rolls.
  2. Unroll the crescent rolls per package instructions.
  3. Put about 1/2 tablespoon of Nutella on the large end of each roll.
  4. Roll them up.
  5. Bake for the amount of time specified in the package directions, about 15 to 20 minutes.
  6. Let cool for about five minutes before attempting to eat - the Nutella is like lava when they first come out of the oven, and will hurt you. I speak from experience.


Most Helpful

My girlfriend has brought some of these to work in the past- so good! I don't know what they're like warm, but room temp/slightly cool they're still heavenly. The nutella kind of seeps into the crescent and it becomes like a chocolate filled pastry. She sprinkled with powdered sugar- so pretty and so tasty. Will definitely make these in the future!

MrsKnox2016 February 23, 2010

I made these for my kids this morning and they loved it! I am always looking for soft foods my toddler can eat because she has really low muscle tone and is restricted on what she can eat. These were perfect for her because they were soft so she could eat them without choking but also full of flavor from the nutella. And GKG if you are reading this we miss you My email is roseplummer @ gmail . com and my facebook is under Rose Plummer

roseplummer September 15, 2011

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