Hazelnut-Raspberry Stuffed Waffles
16.3-oz can grand's style flaky buttermilk biscuits
1/2 cup hazelnut spread with cocoa
24 fresh raspberries
Spray waffle maker with cooking spray. Heat waffle maker. Separate dough into 8 biscuits. Separate each biscuit into 2 layers. Press each into 4-inch round.
Spoon 1 tbs spread in center of 1 biscuit half. Top with 3 raspberries. Top with remaining biscuit half. Press edges to seal. Repeat with remaining ingredients.

Place 1 to 2 filled biscuits in waffle maker. Close lid. Cook 3 to 5 min or until deep golden brown. Remove from waffle maker. Cover with foil to keep warm. Repeat with remaining biscuits. Serves 8