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

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.