Choco-Peanut Butter-Banana Breakfast Strudel

By ghinman

Ingredients

• all purpose flour
• 1 can, (10.1 oz.) refrigerated crescent dinner rolls (6 rolls)
• 1/3 cup, creamy peanut butter
• 1/2 cup, hazelnut spread with cocoa (Nutella)
• 2 firn, ripe small bananas
• 1 egg white, beaten
• 1 Tbs. sugar mixed with 1/4 tsp. ground cinnamon

Preparation

Step 1

Heat oven to 350 degrees. Line cookie sheet with regular foil and lightly spray with non-stick spray, or line cookie sheet with non-stick foil. Sprinkle flour lightly on sheet of waxed paper. Unroll dough on floured paper into 1 long rectangle; press perforations to seal. Cover with another sheet of waxed paper. With rolling pin, roll to make an 18x9 in. rectangle. Spread peanut butter over rectangle to within 1 in. of edges. Spread hazelnut spread over peanut butter. Cut bananas into about 1/8 in. slices; arrange slices with sides touching in two rows down center of hazelnut spread. Fold in short ends of rectangle 1 in. Starting at 1 long side of the rectangle 1 in. Starting at 1 long side of rectangle, roll up tightly; pinch edge of dough to seal. Remove from waxed paper and place seam down on foil-lined cookie sheet. Brush with egg white and sprinkle with cinnamon-sugar mixture. Bake 20-25 min., or until deep, golden brown. Immediately transfer strudel on foil to cooling rack. Cool 30 min. Loosely wrap foil around strudel; refrigerate 30 min. to 1 hr. or until chilled. To serve, cut into 1 in. slices using a serrated knife. Wrap and refrigerate any remaining strudel.