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Apple Stuffed Pull Apart Bread with Nutella

crescent roll dough layered with an apple, raisin, and walnut filling baked into a round wreath shaped and topped with Nutella drizzle.
Prep Time 5 minutes
Cook Time 55 minutes
Servings 6

Equipment

  • Cutting board
  • skillet
  • bundt pan
  • manual chopper

Ingredients

Apple Filling

  • 3 tbsp Country Crock Original plus more for baking
  • 2 cups peeled and finely chopped apples
  • 1/2 cup Sun-Maid Golden Raisins
  • 1/2 cup chopped walnuts
  • 2 tbsp orange juice
  • 1/4 cup Splenda
  • pinch of salt

Crescent Dough Bread

  • 2 canisters crescent dough sheets like Pillsbury
  • 3 tbsp Nutella

Instructions

  • Preheat oven to 350 degrees F.
  • Melt Country Crock Original in a medium sized pan.
  • Add chopped apples and a pinch of salt to the pan. Cook on low to medium heat for 7-10 minutes until the apples start to soften.
  • Add chopped walnuts and cook for 30 seconds to 1 minute until they are lightly toasted.
  • Add raisins, orange juice, and desired amount of Splenda. I use about 3-4 tablespoons.
  • Cook on low heat until the apples are soft to the touch and the filling has come together. Let cool.
  • Once the filling as cooled roll out one sheet of crescent dough. Spread the apple filling on top of the dough. Roll out the second sheet and lay it on top of the filling.
  • Now gently cut the dough into squares about 4 across and 5 down. Then stack 2 squares together making 4 total layers of dough with the filling sandwiched between. This part can get a little messy but thats okay!
  • Place the dough stacks sideways into a bundt pan lined with Country Crock Original.
  • Bake for 25-30 minutes until the dough is cooked through and browned on top. Cover the pan with foil while baking to prevent the top from getting burned.
  • Once the bread is ready and cool enough to handle gently remove it from the pan and drizzle with Nutella before serving.