8ouncescan of crescent rolls(I used Pilsbury, but you can use the generic version)
8Double Stuf Oreos(I used the Oreo brand, but you can use the generic version)
2-3tablespoonspowdered sugar
Instructions
Unroll the canister of crescent rolls. Separate the first triangle of dough.
Place 1 of the Oreo cookies in the center of the bottom wide edge of the crescent dough. Fold the bottom edges of the dough over the cookie. Begin wrapping the dough over the cookie as you roll the cookie up towards the tip of the dough. Repeat for the remaining cookies.
Remove the baking basket from the air fryer. Preheat the air fryer to 350°F for 3 minutes. Just before you are ready to bake the Oreos, generously spray the basket with nonstick cooking spray.
If you have the larger basket, arrange all of the wrapped cookies into the prepared basket, leaving a bit of room for the crescent dough to expand. Bake for 6½-7 minutes until golden brown. If you have a smaller basket, you will need to cook the wrapped cookies in 2 batches. Bake for 5½-6 minutes, until golden brown.
Remove the cooked cookies from the basket and transfer them to a serving plate. Liberally dust the fried Oreos with the powdered sugar. Serve while still warm.
Video
Notes
Storage:
To Store: Store any leftovers in an airtight container for up to 2 days at room temperature.
To Reheat: Reheat in the oven or place them back into the air fryer until warm and heated through.
Tips:
You can make a glaze of powdered sugar and heavy cream to drizzle over the cooked cookies.
You can substitute avocado oil spray for the nonstick cooking spray.
Only cook a single layer at a time and make sure to leave ample space between each covered cookie. If there’s not enough airflow between them, the crescent rolls won’t cook properly and you will end up with soggy dough.