Strawberry-Nutella Crescent Pockets Recipe

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.