Preheat your oven according to the directions.
Unroll half of the dough and put the other half back in the fridge for later.
Roll out one at a time the crescents so they are flat. Spread one Tbls of the nutella onto the dough.
Crush up the 8 pieces of andes mints, you can do this by chopping with a knife into small chunks. Layer about 1 mint worth of pieces on the bottom, longest part of the crescent roll and roll up like normal. Place on a sheet tray lined with foil or parchment paper.
Continue rolling until all the crescents are stuffed. Cook as stated on back of package.
Let cool on a wire rack when they are done cooking and just before serving drizzle more nutella on top and sprinkle more pieces of chopped andes mints.