Choco-Peanut Butter Banana Breakfast Strudel

Name: Choco-Peanut Butter Banana Breakfast Strudel
Prep time: 25 min
Cook time: 3 h 20 min
Total time: 3 h 45 min
Yield: 16 slices, 16 serving(s)
Ingredients: all-purpose flour; 1 (10 1/8 ounce) can pillsbury big & buttery refrigerated crescent dinner rolls (6 rolls); 1/3 cup creamy peanut butter; 1/2 cup nutella, hazelnut spread with cocoa; 2 firm ripe small bananas; 1 egg white, beaten; 1 tablespoon cinnamon sugar

Submitted by Mom2Rose

"Nobody skips breakfast when flaky crescent rolls hold layers of chocolate and banana filling."

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Ready In:: 3hrs 45mins
Ingredients:: 7
Yields:: 16 slices
Serves:: 16

ingredients

all-purpose flour
1 (10 1/8 ounce) can pillsbury big & buttery refrigerated crescent dinner rolls (6 rolls)
¹⁄₃ cup creamy peanut butter
¹⁄₂ cup nutella, hazelnut spread with cocoa
2 firm ripe small bananas
1 egg white, beaten
1 tablespoon cinnamon sugar

directions

Heat oven to 350°F
Line cookie sheet with regular foil and lightly spray with non-stick cooking spray, or line cookie sheet with nonstick 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 18x9-inch rectangle.
Spread peanut butter over rectangle to within 1 inch of edges.
Spread hazelnut spread over peanut butter.
Cut bananas into about 1/8-inch slices; arrange slices with sides touching in 2 rows down center of hazelnut spread.
Fold 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.
Bake 20 to 25 minutes or until deep golden brown.
Immediately transfer strudel on foil to cooling rack.
Cool 30 minutes.
Loosely 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.
NOTE: *One tablespoon sugar mixed with 1/4 teaspoon ground cinnamon can be substituted for the cinnamon-sugar.