Prep Time: 30 Min     Cook Time: 25 Min    Total Time:  55 Min    Temp: 400 Degrees F

Ingredients:

• Jumbo Hazelnut Chocolate Spread (Its GF)
• 1 Box of Raw Pizza Crust (I used Duinkerken)
  • 2 Eggs
  • 2 1/2 Teaspoons Quick Rise Yeast
  • 2 Tablespoons Vegetable Oil
  • 1 Cup Warm Water

Topping:

• Icing Sugar

Directions:

1. Preheat oven to 400 Degrees F.
2. Make the dough according to the instructions on the box. Once dough is made set it aside and let it rise for about 10 minutes.
3. Now prep a large baking sheet with parchment paper and a little bit of flour. Prep a separate piece of parchment paper on a flat surface and flour it.
4. Kneed your dough and add more flour until it becomes less sticky and more manageable to work with. Depending on how your dough turned out you may need to add a lot or not.
5. Roll out your dough fairly thin on the second piece of parchment paper on the flat surface. Then looking at the pictures above cut out a circle. I used a large bowl as a stencil. Pull the excess dough off the shape and transfer the circle onto your baking sheet prepared with the parchment. ( To do this just flip the parchment paper that you rolled your shape onto, onto the prepped baking sheet. It should be one solid motion to flip it.)
6. Warm up the spread slightly to make it more manageable and put the mixture onto the circle shape.
7. Proceed to prep another parchment paper with flour on it on a flat surface. Roll your dough out again and cut another circle using the same bowl as a stencil.
8. Do the same transfer method to cover your hazelnut chocolate spread with dough. You may need to tug and shape the dough to cover it.
9. Now make some cuts to your circle. I quartered the circle leaving a uncut space in the middle about a inch to a inch and a half.  (DO NOT cut from end to end.) Then I cut in between those spaces until I had 16 strips coming out of the uncut center of the pastry.
10. Now twist the strips. I started with two strands and I twisted them away from one another and then pinched the ends together. At the end you should have 8 points to your snowflake.
11. Put in oven and cook for about 20 – 25 minutes depending on your oven. Cook until your bottom just starts to brown.
12. Once done sprinkle icing sugar on it and serve!

Substitutions:

• If you dont like hazelnut you can sub out for any other of your favorite spreads. Bens Meats carries the same Jumbo brand in different flavors such as pure milk chocolate, dark chocolate and even a milk and white chocolate mix!
• Bens Meats also carries puffed pastry ready made and would be a easy substitution for the pizza dough.

Notes:

• Best served hot out of the oven so if you make in advance for a event or for dinner you can refrigerate for up to two days before putting in the oven and cooking.
• The pizza mix yields about two 10 inch pizzas. So you may have leftover dough to use however you desire.

Storage:

• Leftovers last about 2 days give or take after making.
• This pizza crust can be frozen and made in advance. If freezing make sure to roll into a ball and coat with some oil to prevent freezer burning.
• To thaw the crust you can put it in the fridge overnight or about 12 hours before use OR you can leave out at room temperature for about 8 to 10 hours.
• This crust freezes for approximately 3 months.