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Last night I celebrated Valentine's a little early with a special dinner.  My girls love breakfast for dinner and it's so easy to pull together!  Here was the menu:  cheesy scrambled eggs (I don't think I can ever eat "regular" eggs again), bacon, applesauce with pastel-colored sprinkles and the special treat:  hazelnut (read: Nutella!) crescent rolls.

The girls were so into reading books on the couch that I just made them myself, but this is totally a kid-friendly recipe.  It's super easy and oh-my-gosh so yummy!  I can't believe I have never seen a recipe like this before.  I found this one at 
Real Mom Kitchen.  I will definitely be making this again in the very near future.

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Dinner is served.
Hazelnut Crescent Rolls

Ingredients:  
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1/2 cup chocolate hazelnut spread, warmed (I didn't really measure it out)
  • 1/3 cup chocolate-covered English toffee bits (I left this out) 
  • Confectioners’ sugar (I left this out, too, but it would make a nice touch)
  • Pam spray (this recipe calls for greasing the baking sheets, but my crescent roll package did not)

Supplies needed:  baking sheet, knife, spoon, strainer for dusting sugar, microwave, small bowl

What to do:
  1. Preheat oven to 375°F.
  2. Spoon some hazelnut spread into a microwave-safe dish.
  3. Warm up hazelnut spread in microwave until it becomes thinner in consistency.  I did mine for about 45 seconds.
  4. Unroll crescent roll dough and separate into triangles. 
  5. Use a knife to spread each with 1 tablespoon hazelnut spread and sprinkle with toffee bits. 
  6. Roll up from the wide end and place pointed side down 2 inches apart on greased baking sheets.
  7. Curve ends to form crescents.
  8. Bake at 375° for 11-13 minutes or until lightly browned. 
  9. Dust with confectioners’ sugar. 

Yield: 
8 servings, but you just might want them all for yourself!
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In process.
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Sweet Girl loved them!
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Fresh out of the oven.
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Love Bug unrolled it to check out the filling.







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