Heat closed contact grill or panini maker 5 minutes.
Meanwhile, on work surface, carefully unroll dough. Cut into 8 rectangles.
Place 2 rectangles on grill; close grill. Cook 1 to 2 minutes or until lightly browned. Remove from grill. Repeat with remaining rectangles.
Spoon 1 tablespoon hazelnut spread on each of 4 rectangles; top each with 1 tablespoon raspberry preserves and 1/4 cup raspberries. Top with remaining rectangles.
Place 2 sandwiches on grill; close grill. Cook 1 to 2 minutes or until golden brown. Repeat with remaining sandwiches.