Friday Foods – Chocolate Hazelnut Spirals
Chocolate Hazelnut Spirals
Makes 3-4 servings
1/3 cup Nutella or other hazelnut spread
1/8 cup hazelnuts, finely chopped
1 package refrigerated crescent roll dough
1/4 cup powdered sugar
1 tablespoon Frangelico or Kahlúa liqueur
Package the hazelnut spread in a leakproof container and the nuts in plastic wrap. Place them, along with the dough, in a zip-top freezer bag. Place the powdered sugar in a small zip-top plastic bag and add it to the larger bag. Place the liqueur in a leakproof bottle.
Open the dough and press it out into a rectangular shape. Spread the dough evenly with hazelnut spread, keeping the spread 1 inch away from edges. Sprinkle with chopped hazelnuts and roll it up, starting on one of the long sides. Moisten the long edge with a bit of water and press to seal the roll. Cut into 6 pieces.
Place the rolls in a reflector oven or over your campfire for 10 to 12 minutes. Once the bread is cooked through and golden, remove from heat and let cool.
Make a glaze by stirring 1 tablespoon liqueur into 1/4 cup powdered sugar. Spread it over the warm hazelnut rolls.
If you are making this for kids, use a tablespoon of reconstructed powdered milk instead of liqueur to make the icing.