48 oz. frozen pizza dough, divided into dough balls
4 oz. sugar
1 large egg
4 oz. 2% milk
4 oz. flour (for dusting)
4 oz. semolina flour
6 oz. hazelnut spread
Thaw the frozen pizza dough balls overnight in the refrigerator. On a floured cutting board, roll out each dough ball into a 6”-wide, 3/16”-thick, rectangular shape. Cut into 1½”-wide strips. Tie each dough strip into a knot. Prepare an egg wash by combining the egg and milk with a whisk. Egg wash each of the pizza knots. Sprinkle coarse sugar crystals generously onto each pizza knot. Let the pizza knots rest until they double in size.
Place the pizza knots on a pizza paddle that has been lightly sprinkled with semolina flour. Slide the pizza knots onto a preheated 425° pizza stone/oven. Bake for 10 to 12 minutes or until golden-brown. Let the pizza knots cool to room temperature and drizzle with hazelnut spread.
Recommended daypart: Lunch, dinner, snack or dessert
The more you know…
Fun Fact 1: More than 70 million hazelnuts are used worldwide each day to produce Nutella.
Fun Fact 2: On any given day, you can find more than 4 million mentions of Nutella on the Internet.
Fun Fact 3: Stacked up, the total number of Nutella jars sold worldwide every day would be more than 17 times taller than Mt. Everest.
Fun Fact 4: Lined up, the total number of Nutella jars sold annually worldwide would wrap around the moon four times.