Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Preparation
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.
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.
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.
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.
