tablespoon powdered sugar

tablespoon all-purpose flour

tablespoon cold butter

cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet

1/2

cup Nutella™ hazelnut spread with cocoa

Heat oven to 375°F. Line 8x4-inch loaf pan with cooking parchment paper, or spray with cooking spray.

In small bowl, mix powdered sugar, flour and butter with fork or pastry blender until crumbly. Set aside.

Unroll one dough sheet on work surface. Press or roll into 15x9-inch rectangle. Spread Nutella™ hazelnut spread evenly over dough sheet to within 1/4 inch of edges.

Press remaining dough sheet into 15x9-inch rectangle. Place on top of Nutella-topped dough sheet, stretching slightly to fit. Roll dough up starting at one long side; pinch seam to seal. Place seam side down on cutting board.

Using sharp knife, slice dough lengthwise to within 1/2 inch from bottom of dough. Keeping cut sides up, bring ends together, twisting dough together. Place in loaf pan. Sprinkle with crumb mixture.

Bake 40 to 45 minutes or until deep golden brown and dough is baked through. Cool 10 minutes; remove from pan. Cool 1 hour. Carefully cut loaf using serrated knife.

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