If you are a long-timer here at shaken together, you might remember these mini chocolate nutella croissants that I made last year. They were delicious and decadent. And gone in two seconds 😉 Well, this past Saturday, Camden’s baseball team moved forward in their end of season tournament and we had to be at the fields at 8:15am! So, I volunteered to bring a little something for breakfast. And if you know me, I was SO not bringing fruit and yogurt, ha ha!
I put a little twist on the croissants and these mini chocolate nutella popovers were born! This easy recipe is my breakfast of champions!
When Cheryl over at Tidy Mom shared her garlic butter buns using refrigerated biscuits (which look amazing and are on my to-do list, too), I just knew I could use that same method to make something sweet!
mini chocolate nutella popovers
Yield: 24 bite-sized popovers or 8 large popovers
- 1 can Pillsbury honey butter Grands refrigerated biscuits (8 biscuits)
- Mini chocolate chips
Roll out each biscuit until it is about 1/4 inch thick and spread with nutella to the very edge. Then sprinkle with mini chocolate chips. Roll up each biscuit like a burrito and cut into three pieces. Place each piece (with the spiral cut side facing up) into a compartment in a mini cupcake pan. (To make 8 larger popovers, place all 3 cut pieces in one compartment of a regular sized cupcake pan.)
Bake according to the package directions. While the popovers were hot, I stirred together a little powdered sugar, milk and a smidge of vanilla to make a glaze to drizzle on these sweet little mouthfuls!
These bite-size popovers were incredibly easy and so, so tasty! The melty chocolate and rich Nutella are perfectly complimented by the subtly sweet biscuits and somehow, the glaze just seemed right! I used this same method to make cinnamon rolls and I’ll share those this week, too!
Don’t be a stranger … popover some time 😉