Pillsbury Chocolate - Raspberry Hearts

• 1 can Pillsbury Crescent Rolls
• 1/3 cup hazelnut spread with cocoa, like Nutella
• 24 fresh raspberries
• 2 tbsp dark or milk chocolate chips
• 1 egg, beaten
• 1 tbsp powdered sugar

1. Preheat oven to 375F.
2. Line cookie sheet with parchment paper
3. Unroll crescent rolls, cut into 8 squares.
4. Spoon 2 tbs of hazelnut spread on one side of each square.
5. Top spread with 3 raspberries and 4 chocolate chips.
6. Fold dough over filling, press edges to seal.
7. Transfer to cookie sheet and shape into heart shape with hands.
8. Brush pastries with beaten egg.
9. Bake 13 to 17 minutes or until golden brown.
10. In small microwaveable bowl, combine remaining 1 tablespoon of hazelnut spread and 1 tablespoon of chocolate chips.
11. Microwave uncovered on high, 45 to 60 seconds or until it can be stirred smooth.
12. Spoon into pastry bag or small resealable bag, seal, and cut corner of bag.
13. Sprinkle hearts with powdered sugar, drizzle with chocolate mixture.
14. Allow to cool slightly before serving, filling will be hot.
15. These are best eaten while still warm.
16. Enjoy!

crescent rolls, hazelnut, fresh raspberries, milk chocolate chips, egg, powdered sugar

Taken from cookpad.com/us/recipes/363277-pillsbury-chocolate-raspberry-hearts (may not work)