Chocolate Raspberry Hearts

Ingredients:

1 can (8 oz) Crescent refrigerated seamless dough sheet
1/3 cup Nutella
1/2 pint fresh raspberries
2 tablespoons semi-sweet chocolate chips
1 egg, beaten
1 tablespoon powdered sugar

Directions:

Preheat oven to 375°F. Line large cookie sheet with cooking parchment paper. Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet.

Spoon 2 teaspoons of Nutella onto 1 side of each square. Top each with a few raspberries and chocolate chips. Fold dough over filling; press edges to seal. Form each into heart shape  by pressing indentation in center to form top of heart while rounding sides of heart with hands. Brush with egg. Bake 13 to 17 minutes or until hearts are golden brown.

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.