1

can (8 oz) Pillsbury™ refrigerated crescent dough sheet

1/2

cup Nutella™ hazelnut spread with cocoa (from 13-oz jar)

1/2

cup finely chopped hazelnuts (filberts), if desired

1

egg, beaten

1

teaspoon coarse sugar or decorator sugar crystals

1

Heat oven to 375°F. Grease large cookie sheet, or line with cooking parchment paper; set aside. Unroll dough on work surface. Press into 13x8-inch rectangle. Spread hazelnut spread evenly over dough to within 1/4 inch of edges. Sprinkle with hazelnuts, reserving 1 tablespoon for topping.

2

Roll up dough starting at longest side; pinch to seal.

3

Place seam side down lengthwise in middle of cookie sheet.

4

Using sharp knife, slice dough lengthwise to form 2 halves.

5

Twist halves together with cut sides of dough facing up. Shape into circle; gently pinch ends together. Brush with beaten egg; sprinkle with sugar and reserved hazelnuts.

6

Bake 20 to 22 minutes or until golden brown. Serve warm.