Chocolate-Hazelnut Breakfast Ring

Chocolate-Hazelnut Breakfast Ring

Prep time: 20 minutes
Start to finish: 55 minutes
8 servings

1 can (13.8 oz) refrigerated pizza crust (Pillsbury)
2/3 c. Nutella, stirred to soften
1/2 c. whole hazelnuts, finely chopped in food processor
1 egg, beaten
1/2 t. granulated sugar
1 t. powdered sugar

Heat oven to 350 degrees.
Line cookie sheet with parchment paper. (I didn't have parchment, so I just greased the sheet with Pam, which worked fine.)
On lightly floured work surface, unroll dough; press into 13x10 inch rectangle. Gently spread Nutella to within 1/2 inch of edges.
Sprinkle all over with hazelnuts. Fold long sides of dough over filling to meet in center. Starting with 1 long side, loosely roll up dough. Shape into a ring on cookie sheet; pinch ends together to seal. Cut 5 slits in top of dough.
Brush with beaten egg; sprinkle with granulated sugar.
Bake 20-25 minutes or until golden.
Remove from cookie sheet and place on serving platter.
Cool 10 minutes.
Sprinkle with powdered sugar and serve.


**Submitted by Elizabeth Stall**