Hazelnut crescent rolls

 These were little drops of heave.  OH, who knew something so simple could be so delicious.  These are one of my new favorite "special" breakfasts.  The warm, nutty flavor of Nutella combined with bits of toffee pieces, all wrapped up in a big and flaky crescent roll, cooked to heavenly goodness.

My husband had a week off after taking his boards and I wanted to make him a little something special.  He had served a two year mission in Hungary years ago and fell in love with Nutella. So when I found this recipe, I knew it would be an instant hit.  It did not disappoint.  If you are looking for a simple, yet incredibly delicious breakfast (that even your kids can help make!), then PLEASE try this...it was amazing!

Hazelnut crescent rolls

1 tube (8 oz) refrigerated crescent rolls

½ cup chocolate hazelnut spread, warmed (found in peanut butter aisle)

1/3 cup chocolate covered English Toffee bits

Confectioners’ sugar

Unroll crescent roll dough; separate into triangles.  Spread each with 1 TBSP hazelnut spread; sprinkle with toffee bits.  Roll up from the wide end and place pointed sides down 2 inches apart on greased baking sheet.  Curve ends to form crescents.  Bake at 375 degrees for 11-13 minutes or until lightly browned. Dust with confectioners’ sugar.   

I decided to add fresh chopped strawberries to the top of mine and LOVED the contrast of sweet berries with the chocolate flavor.  They are good no matter how you serve them. 

Yield 8 servings.

NOTE: I bought a heath bar and used a meat mallet to break it into pieces.  They also sell toffee bits in the baking aisle.