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1
Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll dough sheet on cookie sheet; press into 14x8-inch rectangle.
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2
In small bowl, stir marmalade and 1/8 teaspoon of the red pepper until well blended. Spoon marmalade mixture lengthwise over half of dough to within 3/4 inch of edges. Carefully lift and fold plain half of dough rectangle over marmalade; pinch edges to seal. Brush top of dough with honey butter spread.
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3
Bake 10 to 14 minutes or until puffed and golden brown. Cool on cookie sheet 2 minutes; remove to cooling rack. In small bowl, mix the remaining 1/8 teaspoon of the red pepper and the cinnamon sugar; sprinkle evenly over top.
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4
Meanwhile, in 1-quart saucepan, mix chocolate hazelnut spread and cream. Cook over medium heat 4 to 5 minutes or until mixture is warm, stirring frequently. DO NOT BOIL.
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5
Carefully transfer baked dough to cutting board. With serrated knife cut in half lengthwise. Make 12 crosswise cuts to make 24 strips. Serve warm with chocolate mixture for dipping.
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