Chocolate Hazelnut Twists

2 cans (8 rolls each) Pillsbury* Original Crescents

1/2 cup (125 mL) hazelnut spread with cocoa

1/2 cup (125 mL) finely chopped hazelnuts (filberts)

3 tbsp (45 mL) icing sugar

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STEP 1 - Heat oven to 375ºF. Grease 8 regular-size muffin cups. Unroll 1 can of dough on work surface; firmly press perforations to seal. Press into 13x7-inch rectangle. Spread hazelnut spread evenly over dough to within 1/4 inch of sides; sprinkle with hazelnuts.
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STEP 2 - Unroll remaining can of dough on work surface; firmly press perforations to seal. Press into 13x7-inch rectangle. Place over filling; press firmly and seal edges. Cut into 8 (13-inch) strips. Twist each strip 5 to 6 times; shape into tight coil. Place 1 coil in each muffin cup. (Muffin cups will be very full.)
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STEP 3 - Bake 20 minutes or until golden brown. Immediately remove from muffin cups to cooling rack. Cool 5 minutes. Sprinkle with icing sugar. Serve warm.