Happy Thursday. Surprise- today is my sixth snow day of the Spring semester! Last night we got a foot or so of snow. Although I have tons of school work to catch up on, I've spent the first half of my day doing things that make me happy. I woke up and got a solid workout in, drank some tea, ate some brunch, and then baked a tasty treat- which leads me to the topic of today's post.
This morning when I was looking through Pinterest, I came across a recipe for French Toast Roll Ups. The picture looked so enticing, but I wasn't a huge fan of the recipe, so I decided to create my own rendition.
Strawberry and Nutella Crescents
Total Time: 35 minutes
Prep Time: 15 minutes
Makes 8 servings
Pillsbury Crescent Rolls
Preheat the oven to 375.
One: Rinse strawberries and cut them into small bite-size pieces
Two: Unroll the crescents so that you have 8 triangles.
Three: Place a spoonful of Nutella at the thick end of the triangular shaped crescent.
Four: Place strawberries on top of the Nutella.
Use a generous amount of strawberries, but not too
many so that you are able to roll the crescent without
the contents spilling out.
Five: Roll the crescent up carefully so that the Nutella and Strawberries do not leak out the sides.
Six: In a small bowl mix some cinnamon and sugar.
Seven; Place the roll up in the cinnamon sugar mixture.
Coat the crescent completely, on all sides.
Eight: Place the roll up on a tray
Nine: Repeat steps 1-8 until all 8 crescent rolls are complete.
Ten: Bake in the oven for 12-14 minutes or until golden brown.
Eleven: Let cool for 5-10 minutes before enjoying!