Tomorrow our MOPS group hosts a table at one of the biggest craft fairs in the area. I’ve been busy baking and crafting. My house looks a bit like a bomb of flour and glitter exploded somewhere in the general vicinity of the kitchen/dining room. I know my husband will be glad when tomorrow has passed. But, all this time in the kitchen got me thinking about how to simplify holiday cooking. Sometimes those shortcut recipes turn out great tasting food. You get tons of praise and have to do very little work. These pinwheel cookies are one of those recipes. They aren’t overly sweet and they only take 20 minutes from start to finish. Just think of all the time you’ll have left over for decorating or caroling or shopping or, if you’re like me, eating these cookies!
Take a can of refrigerator crescent rolls. Unroll the whole thing onto a floured surface. Do NOT tear the individual rolls apart at the perforations. In fact, use your fingers to gently press those perforated places back together.
Now, spread the whole thing with Nutella. I used an offset spatula (and let my kids help). Make sure you get the Nutella all the way to the edges or you’ll end up with a couple of just plain old crescent rolls.
Start on one of the long sides and carefully begin rolling this whole thing into a log (like you would for cinnamon rolls). Don’t worry about sealing the seam when you get to the end.
Use a very sharp knife to cut this into 1/2″ slices. I got about 16 slices out of one roll. Reshape the slices if needed and place them cut side down on a cookie sheet.
Bake at 350* for 9-12 minutes. Resist eating them for as long as you can (the smell of warm Nutella wafting through the air will NOT help you do this). When the cookies are cool enough to keep you from suffering severe burns, give in.
1 can refrigerator crescent rolls
1/2 cup Nutella
Preheat oven to 350*.
Dust your workspace with flour. Gently unroll entire can of crescent roll dough. Gently seal perforations creating one large rectangle. Spread rectangle with Nutella, making sure to go all the way to the edges.
Start on the long side of the rectangle and roll towards the other long side. Cut into 1/2″ thick slices. Lay slices on a baking sheet, reshaping if necessary.
Bake at 350* for 9-12 minutes.