- 1 box Pillsbury refrigerated pie crusts, 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
1Heat oven to 375°F. On work surface, unroll 1 crust; spread half of the hazelnut spread over crust. Cut crust into 16 triangles.
2Roll up each triangle into crescent shape; place on ungreased large cookie sheet about 1 inch apart. Repeat with remaining crust and hazelnut spread.
3Brush tops with melted butter; sprinkle with coarse white sparkling sugar.
4Bake 20 to 22 minutes or until golden brown. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.