What’s the best way to win over a group of people you’ve never met before? I think I discovered it yesterday when I experimented and made these.
A former coworker of mine has been trying to get me to come to Bunco night for the longest time, but I always seemed to have something going on whenever they met. Well, our schedules finally coincided and I got to go last night. In case you’ve never heard of Bunco, you can read about it here. Anything that doesn’t require skill is my kind of game and if it involves food and friends, then all the better! Anyway, everyone was supposed to bring something to eat. I had been tossing around this idea for a week or so and figured I might as well try it out.
I should have known that trying to work with refrigerated crescent roll dough wasn’t a good idea in a warm kitchen and I messed up my swirls the first time around. I finally got them to come out right and Mr. Spice happily ate up the mess-ups. Okay, I had some of the mess-ups too. And licked the Nutella-coated spreading knife when I was done. You really can’t blame me though.
I was a little nervous about last night, just because I’m really shy around people I don’t know. But everyone was really nice and once we started playing, it got a bit rowdy and after a drink or two I relaxed a little and really started enjoying it. We ate in between rounds and I am proud to say everyone ate up all the mini Nutella swirls! Oh and I ended up winning a little cash — I had the lowest score in the second round and walked away with a little over $3. 🙂
Anyway, these are relatively easy to make and I guarantee if you take them to a party there won’t be any leftovers!
Mini Nutella Swirls
2 cans refrigerated crescent roll dough – I used reduced fat
Preheat oven to 375 degrees. Line baking sheets with foil. Line your working area with parchment paper.
Open crescent roll dough — they come in sheets of 2 triangles loosely joined into a rectangle. Keep them like this, and pinch the dough and seal where the two triangles meet so that you now have a rectangle of dough. Seal as best as you can. Spread Nutella over one side. Start rolling up the dough from one end, keeping the ends as neat as possible. Pinch and close the seam at the end of the roll. Put this roll in the fridge to chill for a few minutes as you work on the next roll. I kept the unused dough in the fridge as well since our kitchen was really warm and the dough was starting to come apart.
Once you’ve made all the rolls and chilled them all, take them out and cut each roll into 5 or 6 pieces. Place the pieces on the baking sheets with one of the cut edges down — so when you look down at the pieces you see one swirly cut edge on top.
Bake for 11 minutes or until dough is golden brown.
Try not to eat them all at once!