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Steps
1
Heat oven to 425°F. Unroll pie crust on cutting board. Cut rounds or shapes from pie crust, gathering up dough scraps into ball and rolling out with rolling pin to make 8 rounds. Place rounds on ungreased cookie sheet.
2
Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack.
3
In small bowl, stir together hazelnut spread and mascarpone cheese. Place 1 teaspoon cheese mixture on each flatbread. Sprinkle hazelnuts on top of each. Serve immediately.
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Top each with a raspberry, if desired.
To save time, make one large flatbread and cut into slices after baking. Top each slice and serve.
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No nutrition information available for this recipe
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