Seeds and Chocolate Pastry Wedges

(1)
3 reviews.
  • 15 min prep time
  • 60 min total time
  • 7 ingredients
  • 12 servings

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
2 1/4
teaspoons sugar
3/4
teaspoon ground cinnamon
1/3
cup dried currants
1/4
cup roasted unsalted sunflower nuts
1/4
cup roasted salted hulled pumpkin seeds (pepitas)
1/4
cup Jif® Chocolate Flavored Hazelnut Spread

Directions

  1. 1 Heat oven to 400°F. Unroll pie crust on ungreased cookie sheet. Pinch outside edge to form 1/4-inch rim. Prick dough several times with fork.
  2. 2 In small bowl, mix sugar and cinnamon; sprinkle over crust. In medium bowl, mix currants, sunflowers nuts and pumpkin seeds. Sprinkle mixture over crust; press firmly into crust. Cover loosely with foil.
  3. 3 Bake 10 minutes; uncover. Bake 3 to 6 minutes longer or until edges are light golden brown. Remove from oven; immediately cut into 12 wedges. Do not separate.
  4. 4 Spoon chocolate hazelnut spread into decorating bag or 1-quart resealable food storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle spread over seeds. Cool completely, about 30 minutes.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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