Nutella, Peanut Butter and Banana stuffed Breakfast Braid

• Produce

  • 1 Banana

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Hershey syrup
  • 1/3 cup Nutella
  • 1/3 cup Peanut butter

• Bread & Baked Goods

  • 1 8 oz. tube Non-perforated refrigerated crescent rolls

Found on two-in-the-kitchen.com

Description

Ingredients

• 1 8 oz. tube of non-perforated refrigerated crescent rolls (I always use Pillsbury)
• 1/3 cup of Nutella
• 1/3 cup of peanut butter
• 1 banana, sliced up
• 1 egg (beaten) -for the egg wash
• Hershey syrup (Optional) (I used a squeeze bottle)

Directions

• Pre heat the oven to 375 degrees
• Spread out the crescent dough onto a greased cookie sheet and push it out with your fingers to the length of the sheet.
• Spread the Nutella down the center of the crescent dough and spread the peanut butter on top of that. Lay the banana pieces on top. (See photo)
• Cut the sides of the dough on the diagonal and carefully lay the pieces across the filling alternately. (See the photo)
• Brush the beaten egg over the top of the braid.
• Put the braid in the oven and bake for 16-18 minutes, or until the braid is golden brown.
• Remove from the oven and drizzle Hershey syrup over the top as garnish if desired. Remove to a serving tray and slice and serve while still warm. Enjoy!