Choco-Hazelnut Cheesecake Stuffed Crescents in Steps

• Preheat your oven to 375°F (190°C). Unroll the crescent roll dough on a clean surface and gently separate it into triangles as per the package instructions.
• In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy using a whisk or electric mixer.
• Gently fold in the chocolate hazelnut spread, swirling it through the cream cheese mixture to create a marbled effect.
• Place roughly one tablespoon of the cheesecake filling onto the wide end of each crescent dough triangle. Sprinkle a pinch of chopped hazelnuts on top of the filling.
• Carefully roll the dough from the wide end toward the point, encasing the filling completely. Pinch the edges gently to seal.
• In a small bowl, whisk together the beaten egg and milk. Brush this egg wash over each crescent to give them a shiny, golden crust once baked.
• Place the stuffed crescents on a parchment-lined baking sheet, spacing them apart. Bake for 12-15 minutes or until golden brown and puffed. Remove and let cool slightly before serving.