Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Unroll dough; separate into 8 triangles
Place 2 candies on shortest side of each triangle, and roll dough into ball to within 4 1/2 inches from opposite point; pinch openings to completely enclose candies. Turn over; place on cookie sheet
Using pizza cutter or sharp knife, cut unrolled portion of dough to make two ears, starting at point of triangle and cutting toward rolled portion
Using finger, press indentation into bottom half of each ear; fold tops of ears down. Add small amount of nonpareils to indented portion of dough, and press heart onto stuffed dough portion for nose
Bake 11 to 14 minutes or until golden brown. Cool 2 minutes; sprinkle with powdered sugar. Serve warm
Ingredients
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
16 Rolo® chewy caramels in milk chocolate, unwrapped
Pink and white nonpareils, pink sanding sugar or multicolored pastel sprinkle sparks for ears
