Preheat your oven to 180°C (160°C fan, gas mark 4). Knock back the dough by gently kneading just 5 times to get the air out. Roll into a 25 x 40cm rectangle and spread over the chocolate hazelnut spread. Roll up tightly from one of the long sides like a swiss roll, then cut into 12 even pinwheels slices. Place each slice, side up, inside a large baking tray.