Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2/3
cup Nutella® hazelnut spread with cocoa
1
tablespoon butter, melted
1 1/2
teaspoons coarse white sparkling sugar
Preparation
Heat oven to 375°F. On work surface, unroll 1 crust; spread half of the hazelnut spread over crust. Cut crust into 16 triangles.
Roll up each triangle into crescent shape; place on ungreased large cookie sheet about 1 inch apart. Repeat with remaining crust and hazelnut spread.
Brush tops with melted butter; sprinkle with coarse white sparkling sugar.
Bake 20 to 22 minutes or until golden brown. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
