“This is the easiest recipe for happiness, in 10 minutes flat. “
— Karen, the Food Charlatan
In the midst of the Covid Pandemic panic shopping, I bought a wholesale size package of crescent rolls. In my defense, they were in the frozen section, and I had this recipe in mind. Also, who doesn’t love crescent rolls? I might have crescent rolls to last 6 months, but they will definitely be eaten.
Anyway, my husband and I loved this recipe and think anyone else will too!
Karen’s recipe is exactly as described: easiest recipe to make in 10 minutes flat.
I followed this recipe exactly, but ran out of banana for the last crescent roll and used half a fresh strawberry instead. It ended up tasting better than the banana. My husband agrees! I recommend trying both fruits for yourself.
Happy Covid Baking!
Nutella and Banana Stuffed Crescent Rolls
INGREDIENTS
- 1 can crescent rolls (8 rolls)
- 1/4 or 1/3 cup Nutella
- 2 bananas
- 1/3 cup sugar
- 1-3 teaspoons cinnamon
INSTRUCTIONS
- Preheat the oven to 375 degrees F. Lightly spray a baking sheet or line with parchment paper or a silpat.
- Open the can of crescent rolls and unroll.
- Spread some Nutella on the fat end of each roll. I didn’t measure. Like a half tablespoon or so.
- Cut each banana into 4 segments. Place one on each roll.
- Roll up the dough and seal using your fingers. You don’t want all your Nutella oozing out!
- In a shallow bowl stir together the cinnamon and sugar.
- Roll each one in the cinnamon and sugar. Coat it well!
- Place the rolls on the baking sheet.
- Bake at 375 for about 12 minutes, or until browned on the bottom.
- Eat hot! These are best served right away. If you want to eat them later, I would definitely throw them back in the oven until warmed.
Let me know how the recipe turned out for you in the comments below!
Trial & Eggs 