Hazelnut Pinwheels

Ingredients:
 
•  
 Pillsbury Sugar Cookie refrigerated dough
•    1 jar of Nutella Hazelnut Spread
•    2-3 tablespoon, toasted, chopped hazelnuts (optional)
 
Directions:
 

Roll out the dough into a rectangle of ¼ inch thickness. Spread the Nutella making sure to leave one finger space on all four sides, so the Nutella doesn’t ooze out. Sprinkle the chopped hazelnuts over the Nutella. Roll up the dough. Refrigerate for ten minutes before cutting the slices. Use a thin wire to cut the dough (you can find the wire in craft stores). The wire leaves a clean-looking pinwheel, whereas a knife will smear the Nutella.
 
Lay the slices on a lined baking sheet and bake for 12-15 minutes at 350 degrees till slightly golden at the edges. Baking time will vary depending on how thick you’ve cut them. Color is a good indication.

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