Chocolate Hazelnut Spread Cookie Roll Ups with Peppermint Glaze
Ingredients
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box (with 6 pie crusts)
- 1 ¼ cup chocolate hazelnut spread with cocoa (aproximatelly)
- 5 tablespoon unsalted butter, melted
- ⅔ cup powdered sugar
- 4-6 tablespoon heavy whipping cream
- peppermint candy, finely crushed
Instructions
- Start by heating oven to 375°F. On a flat work surface, unroll 1 pie crust; spread a thin layer of hazelnut spread over crust.
- Using a pizza cutter, cut crust slowly into 8 to 16 triangles depending on how big or small you want the treats. I cut mine into 8 triangles! ;)
- Roll up each triangle into crescent shape (start with the outside rim and roll in toward the center). Place on a large cookie sheet lined with parchment paper about 1 inch apart. It's important to keep hands as clean as possible by not letting fingers touch chocolate hazelnut spread while rolling up crust triangles.
- Repeat with remaining pie crusts and hazelnut spread. Then, brush tops with melted butter. Bake for about 20 minutes or until golden brown. Remove from cookie sheets to cooling rack.
- Meanwhile, prepare the glaze by whisking powdered sugar and heavy whipping cream together until mixture is smooth (no sugar lumps). Drizzle over the warm Chocolate Hazelnut Spread Cookie Roll Up using a fork, and sprinkle on crushed peppermint candy.
- Let glaze set and Chocolate Hazelnut Spread Cookie Roll Ups cool completely. Enjoy!
Recipe Notes
Nutrition
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