These surprisingly simple four-ingredient beauties made with pie crust will be a hit anywhere you serve them.
By Pillsbury Kitchens
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box SAVE $
⅔ cup Nutella™ hazelnut spread with cocoa
1 tablespoon butter, melted
1 ½ teaspoons coarse white sparkling sugar
1 Heat oven to 375°F. On work surface, unroll 1 crust; spread half of the hazelnut spread over crust. Cut crust into 16 triangles.
2 Roll up each triangle into crescent shape; place on ungreased large cookie sheet about 1 inch apart. Repeat with remaining crust and hazelnut spread.
3 Brush tops with melted butter; sprinkle with coarse white sparkling sugar.
4 Bake 20 to 22 minutes or until golden brown. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
Nuts over nuts? Sprinkle 1/4 cup any kind of chopped nuts over the hazelnut spread before cutting into wedges.
Use a pizza cutter to cut the dough into wedges. But don’t cut at lightning speed, or the crust will lift off the counter.