Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2
cup hazelnut spread with cocoa
1/2
cup mascarpone cheese, softened
1/4
cup toasted hazelnuts, chopped
Preparation
Heat oven to 425°F. Unroll pie crust on cutting board. Cut rounds or shapes from pie crust, gathering up dough scraps into ball and rolling out with rolling pin to make 8 rounds. Place rounds on ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack.
In small bowl, stir together hazelnut spread and mascarpone cheese. Place 1 teaspoon cheese mixture on each flatbread. Sprinkle hazelnuts on top of each. Serve immediately.
