Seeds and Chocolate Pastry Wedges

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

By Pillsbury Kitchens

July 2, 2013

Bake-Off® Contest 46, 2013

Bloomington, Minnesota

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

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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.