INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/4 cup hazelnut spread with cocoa (from 13-oz jar)
2 tablespoons chopped hazelnuts
1/2 ripe medium pear, peeled, cored, chopped
1 teaspoon powdered sugar
DIRECTIONS
1. Heat oven to 375°F. Remove dough from can; do not unroll. Separate long roll into 2 shorter rolls at center perforations. Refrigerate 1 roll. Unroll other roll, separating into 2 rectangles. Press each to make 8x4-inch rectangle, pressing perforations to seal. Cut each rectangle into two 4-inch squares.
2. Spoon about 1/2 tablespoon hazelnut spread onto center of each square; spread to within 1/2 inch of edges. In small bowl, gently stir together hazelnuts and chopped pear. Spoon 1/8 pear mixture over hazelnut spread on each square. Fold corners over filling, forming triangles; press edges with fork to seal. Place on ungreased cookie sheet. Prick tops of each with fork. Repeat with remaining roll of dough, hazelnut spread and pear mixture.
3. Bake 12 to 15 minutes or until golden brown. Sprinkle powdered sugar over warm turnovers. Serve warm, or cool completely before serving.
High Altitude (3500-6500 ft): No change
