These three ingredient strawberry chocolate crescent rolls are perfect to make for a brunch party or garden party occasion, or even as part of a tea party spread. They are easy to make using crescent roll dough and everyone's favourite breakfast toppings and look super fancy too!
Servings: 8 rolls
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
You will need
• 1 (8-count) can refrigerated crescent roll dough
• ¾ cup Nutella
• 7 to 8 medium strawberries (about 1 cup chopped)
• Optional: flaky sea salt
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
Roughly chop the strawberries and pat them dry with a paper towel to remove excess moisture.
Unroll the crescent dough onto a clean surface and separate into 8 triangles.
Spread Nutella evenly over each triangle, leaving a small border around the edges.
Sprinkle chopped strawberries evenly over the Nutella.
Starting from the wide end, roll each triangle up toward the pointed tip.
Place the rolls on the prepared baking sheet, spacing them about 1½ inches apart to allow for spreading.
Bake for 12 to 15 minutes, or until the crescents are puffed, golden brown, and baked through in the center. Remove from the oven and let cool slightly.
Drizzle with Nutella, top with chopped strawberries, and sprinkle with flaky sea salt if desired. Serve warm and enjoy!
Tips and tricks! Keep the crescent dough refrigerated until ready to use so it stays firm and easy to work with.
Patting the strawberries dry first helps prevent the rolls from becoming soggy.
You could even dust lightly with powdered sugar to make them extra fancy.
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