Ingredients
• 1 (8-oz / 227g) tube refrigerated crescent roll dough (or vegan crescent dough)
• ½ cup (130g) Nutella (or dairy-free chocolate-hazelnut spread)
• 1 ripe banana, sliced into ¼”-thick rounds
• 1 tbsp melted butter or coconut oil (for brushing)
• 1 tsp cinnamon-sugar (optional, for crunch)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Unroll dough; separate into 8 triangles (do not press perforations together—keep them distinct for easy rolling).
- Spread ~1 tbsp Nutella down the center of each triangle. Top with 2–3 banana slices.
- Starting at the wide end, roll each triangle tightly toward the tip. Curve ends slightly inward to form a crescent. Place on sheet, point-side down.
- Brush with melted butter. Sprinkle with cinnamon-sugar (if using).
- Bake 12–14 min until golden and puffed (watch closely—bananas caramelize fast!).
- Cool 5 min (filling is molten hot!). Serve warm—ideal with vanilla gelato or a dusting of powdered sugar.
PREP TIME & NUTRITION (per roll, makes 8):
Prep Time: 10 min | Cook Time: 14 min | Total Time: 24 min | Servings: 8 | Calories: 210 | Net Carbs: 26g | Fats: 11g | Protein: 3g