Choco-Peanut Butter-Banana Breakfast Strudel

By awright0511

Ingredients

• Pillsbury BEST® All Purpose Flour
• 1 can (12 oz) Pillsbury® Big & Buttery refrigerated crescent dinner rolls
• 1/3 cup JIF® Creamy Peanut Butter
• 1/2 cup hazelnut spread with cocoa
• 2 firm ripe small bananas
• 1 egg white (from 1 Eggland's Best egg), beaten
• 1 tablespoon cinnamon-sugar (from 3.62-oz jar)*

Details

Servings 16

Preparation

Step 1

Heat oven to 350°F. Line cookie sheet with regular foil and lightly spray with CRISCO® Original No-Stick Cooking Spray, or line cookie sheet with nonstick foil.2Sprinkle 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 18x9-inch rectangle.3Spread peanut butter over rectangle to within 1 inch of edges. Spread hazelnut spread over peanut butter.4Cut bananas into about 1/8-inch slices; arrange slices with sides touching in 2 rows down center of hazelnut spread.5Fold in short ends of rectangle 1 inch. Starting at one long side of rectangle, roll up tightly; pinch edge of dough to seal. Remove from waxed paper; place seam side down on foil-lined cookie sheet. Brush with egg white; sprinkle with cinnamon-sugar.6Bake 20 to 25 minutes or until deep golden brown. Immediately transfer strudel on foil to cooling rack. Cool 30 minutes.7Loosely wrap foil around strudel; refrigerate 30 minutes to 1 hour or until chilled. To serve, cut into 1-inch slices, using serrated knife. Wrap and refrigerate any remaining strudel