Prepare a sheet pan with parchment paper.
Starting with one dough disc at a time, roll out the dough into a rough rectangle that is about 1/8 inch thick and measures about 13 x 11. Trim the edges of the rectangle down to a 12 x 10 rectangle.
Cut 8 smaller rectangles out of the dough each 3 x 5 inches (see pictures in post).
Place each rectangle on the prepared baking sheet and place sheet in the refrigerator.
Repeat these steps with the other dough disc. Remove the baking sheet with the other rectangles from the refrigerator.
Place 2 tablespoons of Nutella on the center of each rectangle on the baking sheet, spreading to about ¼ inch of each edge.
Place another dough rectangle over the filling and crimp the edges with a fork. Using the fork, also poke a few holes in the top of dough to allow steam to escape while cooking.
Place the baking sheet in the freezer for 20-30 minutes or the refrigerator for 1 hour prior to baking.
Bake at 350 degrees for about 23-25 minutes until lightly golden brown.
Remove the baking sheet from the oven and allow the pop tarts to cool completely before glazing them.
Once cool, spoon about 1 tbsp of glaze over each pop tart, using the back of the spoon to spread it as close to the edges as you wish.
If decorating with the freeze-dried strawberries, place about ½ cup of freeze-dried strawberries in a mortar and pestle or a plastic bag and coarsely crush. Sprinkle each pop tart with some of the strawberry dust while the glaze is still wet.