Wednesday, December 1, 2010

Easy Dessert: Chocolate-Hazelnut and Banana Rolls

1 tube of refrigerated crescent rolls
1 banana
Powdered Sugar
Preheat the oven to 375 degrees.  Unroll the crescent rolls per package instructions.  Put a dollop of Nocciolata chocolate hazelnut spread in the middle and add a slice of banana.  Wrap the banana and Nocciolata in the pastry dough pinching the edges together.  Bake until golden brown (about 15 minutes).  Remove from the oven and dust with powdered sugar and serve.  So easy and so good!

I recently discovered  Rigoni di Asiago's Nocciolata chocolate hazelnut spread and I'm in love.  
Nocciolata, “The Healthier Nutella” is 100% natural and made only of organic raw materials without the use of chemical processes and do not contain artificial flavors, which could alter its taste. Soft and scented with the flavor of Italian hazelnuts, Nocciolata contains 15% more hazelnut than Nutella, the household name brand in America.   Made with organically produced ingredients, carefully selected and measured, and skillfully combined to create the perfect, creamy consistency, Nocciolata can be enjoyed as a spread on bread, an accompaniment to cakes, crepes or ice cream; and is even used by creative cooks in cooking and baking.

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