Ingredients
6
biscuits from 1 bag (25 oz) frozen Pillsbury™ Grands!™ Buttermilk Biscuits (12 Count)
1/2
cup chocolate hazelnut spread
12
fresh raspberries, plus additional for garnish, if desired
1
tablespoon butter, melted
1
tablespoon sugar
1
tablespoon seedless raspberry jam, room temperature, stirred well
Preparation
Heat oven to 350°F. Lightly spray 8-inch round cake pan with cooking spray, or line with cooking parchment paper.
On microwavable plate, microwave 3 biscuits uncovered on Medium-Low (30%) 1 to 1 1/2 minutes or until thawed. Repeat for remaining 3 biscuits. (If necessary, pat tops of biscuits with paper towel to remove extra moisture.) With serrated knife, carefully cut each biscuit in half to make 12 biscuit rounds. On lightly floured surface, press each biscuit into 3-inch round.
In small microwavable bowl, reserve 2 tablespoons of the chocolate hazelnut spread for topping; set aside. Place 1 generous teaspoon chocolate hazelnut spread and 1 raspberry in center of each dough round. Wrap dough around filling, pressing edges to seal. Place seam side down in pan in single layer.
Brush tops of biscuits with melted butter; sprinkle with sugar. Bake 25 to 30 minutes or until biscuits are baked through and light golden brown.
Microwave reserved chocolate hazelnut spread uncovered on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle chocolate hazelnut spread and jam onto biscuits; top with additional raspberries. Cool 10 minutes before serving.
