These crescent pockets are easy to make and are a perfect snack. Please do NOT be tempted to use strawberry jam, or you'll have a super mess!



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil and spray with nonstick spray.

  • Roll out and separate crescent dough on a clean work surface. Place chocolate-hazelnut spread in a small resealable bag, seal, and snip off 1 corner.

  • Use a zig-zag motion to pipe the chocolate-hazelnut spread onto 4 crescent triangles, leaving a 1/4-inch edge of dough visible. Place equal amounts of sliced strawberries on top.

  • Cut slits in the remaining 4 triangles to allow for venting. Place vented triangles on top of the strawberry-chocolate crescents and crimp along the edges.

  • Bake in the preheated oven until puffed up and golden, about 14 minutes. Allow to cool for 5 minutes before serving.

Nutrition Facts

306.4 calories; protein 5.1g 10% DV; carbohydrates 32.9g 11% DV; fat 16.6g 26% DV; cholesterolmg; sodium 455.2mg 18% DV. Full Nutrition