Preheat the oven to 375 according to package directions.

Prepare a baking sheet by lining it with parchment paper.

Lightly dust a work surface with flour.

Working with half of the dough at time,

roll your crescent roll dough out onto a large cutting work surface, until it is smooth and even to about 3/4-inch thickness.

Use a pizza cutter or knife to cut the dough into thirds. Then cut each long rectangle into two long triangles, making six triangles total.

* You can reroll the dough-scraps into 1 or 2 more triangles.

Place a tablespoon of Nutella on the wide end of the triangle, and use a spoon to spread it out just a bit over the triangle.

* Lick the spoon. Don’t care because it is nutella and it tastes. so. good.

Repeat with the remaining triangles.

In a separate bowl, whisk together the egg and one tablespoon of water until combined.

Then liberally brush the egg mixture onto the top of each croissant.

Bake for between 17-20 minutes, until the croissants are golden and flaky.

Serve immediately or store in a sealed container for up to 3 days.