Seeds and Chocolate Pastry Wedges

Happy hour dessert? Try this sweet and salty combo with crunchy seeds, sweet hazelnut spread and yummy soft crust.

  • prep time 15 min
  • total time 60 min
  • ingredients 7
  • servings 12

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
  • 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 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 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    120
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    2g,
    2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    95mg
    95%;
    Total Carbohydrate
    13g
    13%
    (Dietary Fiber
    0g
    0%
      Sugars
    4g
    4%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    2%;
    Exchanges:
    1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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