Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/2
cup Nutella® hazelnut spread (from 13-oz jar)
1/2
cup finely chopped hazelnuts (filberts)
1
egg, beaten
1
teaspoon coarse sugar or decorator sugar crystals
Preparation
Heat oven to 375°F. Grease large cookie sheet, or line with cooking parchment paper; set aside. Unroll dough on work surface. Press into 13x8-inch rectangle. Spread hazelnut spread evenly over dough to within 1/4 inch of edges. Sprinkle with hazelnuts.
Roll up dough starting at longest side; pinch to seal.
Place seam side down lengthwise in middle of cookie sheet.
Using sharp knife, slice dough lengthwise to form 2 halves.
Twist halves together with cut sides of dough facing up. Shape into circle; gently pinch ends together. Brush with beaten egg; sprinkle with sugar.
Bake 20 to 22 minutes or until golden brown. Serve warm.
