Preheat oven to 375°F and line a baking sheet with parchment.

Unroll crescent dough and press seams to form two rectangles.

Spread chocolate hazelnut spread over one rectangle and top with the second rectangle.

Cut into 1-inch strips, twist each strip twice, and place on baking sheet.

Brush with beaten egg and bake 12 to 14 minutes until golden.

Dust with powdered sugar and serve warm or at room temperature.