Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Unroll the crescent dough onto the counter and separate it into individual triangles. Keep them chilled until you fill them to prevent over-stretching.

Spoon roughly 1 teaspoon to 1 tablespoon of Nutella onto the wide end of each triangle. Leave a small border so the filling doesn’t ooze out while baking.

Starting at the wide end, roll each triangle tightly toward the tip. Tuck the tip underneath to help keep the roll closed and prevent unrolling.

Place each roll seam-side down on the prepared baking sheet, spaced about 1 inch apart.

Beat the egg and lightly brush each roll with the egg wash to encourage even, shiny browning. If you like a little sparkle, sprinkle the tops with granulated sugar.

Bake for 10–12 minutes, watching for a deep golden color. Begin checking at 9 minutes.

Remove from the oven and let the rolls cool on the baking sheet for 3–5 minutes to set the filling. Dust with powdered sugar before serving if desired.