Nutella Raspberry Mini Pies

1 box premade pie crust 1/3 cup Nutella 24 raspberries 2 T Chocolate Chips 1 egg beaten
Heat oven to 375°F. Line large cookie sheet with cooking spray Unroll dough sheet; cut into 4 squares each. Place squares on cookie sheet. Spoon 2 teaspoons of the nutella onto 1 side of each square. Top each with 4 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal  Brush with egg. Bake 13 to 17 minutes or until golden brown. In small microwavable bowl, mix remaining 1 tablespoon chocolate-hazelnut spread and remaining 1 tablespoon chocolate chips. Microwave uncovered on High 45 to 60 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. And squeeze over pies.