Sprinkle 1/4 cup any kind of chopped nuts over the hazelnut spread before cutting into wedges.
- 1 box refrigerated pie crusts, softened as directed on box, preferably Pillsbury
- 2/3 Cups Nutella hazelnut spread with cocoa
- 1 Tablespoon butter, melted
- 1 1/2 Teaspoon coarse white sparkling sugar
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.