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
egg, beaten
1
tablespoon sugar or decorator sugar crystals
Preparation
Heat oven to 400°F. Line cookie sheet with cooking parchment paper or foil.
Unroll pie crust on lightly floured work surface. Cut into 1 1/2-inch-wide strips. Trim ends to straighten. Gently fold each strip in half lengthwise, making crease down middle; unfold, then brush each strip with beaten egg.
Spoon heaping teaspoonful hazelnut spread in thin line lengthwise down 1 side of each strip. Fold over on crease; use fork to crimp edges together. Place on cookie sheet. Lightly brush tops of sticks with beaten egg; sprinkle with sugar.
Bake 12 to 14 minutes or until edges are golden brown.
