Chocolate Doughnut Poppers

Heat oven to 350°F. Lightly sprinkle work surface with Pillsbury BEST® All Purpose Flour. Unroll dough on work surface; press to form 12x9-inch rectangle. With pizza cutter or sharp knife, cut into 3 rows by 3 rows to make 9 rectangles.

Spoon rounded teaspoonful hazelnut spread onto center of each rectangle. Brush edges of rectangles with melted butter. Bring dough up around filling to cover completely. Pinch edges together to seal; shape into ball. Place seam side down, 2 inches apart, on ungreased cookie sheet.

Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.

Meanwhile, in small bowl, mix powdered sugar and milk with whisk until smooth and thin enough to glaze. Dip top of each doughnut popper into glaze; place on Reynolds® Parchment Paper. Let stand about 1 minute or until glaze is set. Place nuts in small bowl. Dip each popper into glaze again, then into nuts. Serve warm.