Ingredients
1
can (13.8 oz) refrigerated classic pizza crust
2/3
cup hazelnut spread with cocoa (from 13-oz jar), stirred to soften
1/3
cup whole hazelnuts (filberts), toasted, finely chopped
1
egg, beaten
1/2
teaspoon granulated sugar
1
teaspoon powdered sugar
Preparation
Heat oven to 350°F. Line cookie sheet with cooking parchment paper. On lightly floured work surface, unroll dough; press into 13x10-inch rectangle. Gently spread hazelnut spread to within 1/2 inch of edges. Sprinkle with toasted hazelnuts.
Fold long sides of dough over filling to meet in center. Starting with 1 long side, loosely roll up dough. Shape dough roll into ring on cookie sheet; pinch ends together to seal. Cut 5 (1-inch-deep) slits in top of dough. Brush with beaten egg; sprinkle with granulated sugar.
Bake 20 to 25 minutes or until golden brown. Remove from cookie sheet; place on serving platter. Cool 10 minutes before serving. Sprinkle with powdered sugar; slice and serve warm.
