- Heat oven to 375°F. Line large cookie sheet with cooking spray
- Unroll dough sheet; cut into 4 squares each. Place squares on cookie sheet.
- Spoon 2 teaspoons of the nutella onto 1 side of each square. Top each with 4 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal
- Brush with egg.
- Bake 13 to 17 minutes or until golden brown.
- In small microwavable bowl, mix remaining 1 tablespoon chocolate-hazelnut spread and remaining 1 tablespoon chocolate chips. Microwave uncovered on High 45 to 60 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. And squeeze over pies.
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That's genius! :-) I gotta try that!
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