Try these Banana Nutella Crescent Cups for an easy snack during the busy holidays.
The other day I stopped and thought about how fast this past year has gone by. Each year seems to go faster and faster too. We had people tell us when our children were younger that it would go by in the blink of an eye. When you are in the middle of toddlers, that concept seems foreign. Now that all of our kids are teenagers I understand what they were trying to tell us.
This month we were busy with going to parties, doing dinner with friends, and packing up our house for a major move. And then there were the kid’s winter activities like going to winter choir programs, making party treats, and buying party presents. With all these activities going on, I tend to keep easy treats on hand for our kids to snack on during the day like these chicken and broccoli pizza rolls.
To make baking easier on busy days, I keep my fridge stocked with Pillsbury® Crescent Rolls. These refrigerated rolls have been a part of my baking since I was a child.
These days I buy these rolls in the refrigerated section of my local Walmart. They keep a variety of their products on their shelves.
For these little snack cups, I pressed two rolls together and then cut each one of those into 6 little squares. You will get 24 squares from 1 can of crescent rolls. Each of these get pressed into a greased mini muffin tin.
I almost always buy bananas each time I go to the grocery store. So, this week I had some over ripe bananas and some slightly green bananas sitting on our counter.
I used one ripe banana, cream cheese, and sugar to create a cheesecake filling that I could fill the crescent cups with. They bake for 15 minutes, then cool in the pan for 15 minutes before moving them to a cooling rack.
Refrigerate the little cups until they are completely chilled. Then top each one with a small spoonful of chocolate hazelnut spread. Add some topping and a fresh banana slice, and this little snack is ready to eat when the day gets busy.
Our oldest absolutely loved these little Banana Nutella Crescent Cups. He may have eaten some for breakfast and for an afternoon snack. Since he is my best taste tester, I have a feeling these will become a new favorite treat every time the bananas on our counter are ripe.
- 1 roll refrigerate Pillsbury® Crescent Rolls
- 8 ounces cream cheese, softened
- 1/4 cup granulate sugar
- 2 bananas, 1 overripe & 1 ripe
- 1/2 cup Nutella
- 1/2 cup Cool Whip, thawed
- Preheat oven to 375 degrees. Spray 2 - 12 count mini muffin tins with nonstick spray.
- Open the crescent rolls. Press two triangles into a rectangle. Cut each rectangle into six squares. Repeat with the remaining rolls. Press each square into a greased mini muffin tin.
- Beat the cream cheese and sugar until creamy.
- Use a fork to mash the overripe banana into 1/2 cup. Add to the cream cheese mixture and beat in.
- Fill the crescent cups with the cheesecake mixture. Bake for 15 minutes.
- Remove from the oven and let cool in the pan for 15 more minutes. Remove and cool completely on a wire rack. Refrigerate until chilled.
- Spoon a little bit of chocolate hazelnut spread on each crescent cup. Top with Cool Whip.
- Cut the ripe banana into slices and place on each cup. Keep refrigerated in a sealed container.
Amount Per Serving: Calories: 88Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 43mgCarbohydrates: 9gFiber: 1gSugar: 7gProtein: 1g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.