Strawberry-Nutella Crescent Pockets

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil and spray with nonstick spray.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

Bake in the preheated oven until puffed up and golden, about 14 minutes. Allow to cool for 5 minutes before serving.