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Chocolate Raspberry Pockets
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1 Roll Crescent Rolls | |
1/3 Cup | Nutella |
24 | Raspberries |
2 Tbsp | Dark Chocolate Chips |
1 | Egg, Beaten |
1 Tbsp | powdered Sugar |
DIRECTIONS
1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. 2 Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet.
3 Spoon 2 teaspoons of the hazelnut spread onto 1 side of each square. Top each with 3 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal. Brush with egg.
4 Bake 13 to 17 minutes or until golden brown.
5 In small microwavable bowl, mix remaining 1 tablespoon hazelnut spread and remaining 1 tablespoon chocolate chips. Microwave uncovered on High 45 to 60 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Sprinkle hearts with powdered sugar. Squeeze bag to drizzle each with chocolate mixture.
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