Chocolate Banana Breakfast Crescent Braid
A delicious chocolate banana breakfast crescent roll.
The first thing you need to do is heat the oven to 350. Then take a cookie sheet and cover with foil. Spray non-stick cooking spray onto the foil.
Open the seamless crescent roll dough and spread out as a rectangle. make 1 inch slits on both sides, leaving a centerpiece that is 3-4 inches wide.
Take your chocolate spread and smooth over a thick layer onto the middle of the dough. Once covered, take the slice banana and place over the top of the dough.
After you sheet is covered as desired, fold in the end pieces on each side and pinch to close. Then alternate sides folding the 1 inch pieces in to create the braid.
Bake in the oven for 13-15 minutes until golden brown. Allow to cool for a few minutes before slicing and serving.
Take some whipped cream and nuts and top your chocolate banana crescent braid.
Calories: 656kcal | Carbohydrates: 82g | Protein: 6g | Fat: 34g | Saturated Fat: 26g | Sodium: 474mg | Potassium: 516mg | Fiber: 5g | Sugar: 53g | Vitamin A: 40IU | Vitamin C: 5.1mg | Calcium: 84mg | Iron: 4.2mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
Share a photo, mention @pinkwhenjen, and tag #pinkwhen on Instagram and in your Instagram Story. Don't forget to RATE this recipe once you've made it!!