Choco-Peanut Butter Banana Breakfast Strudel

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

• Ready In: 3 hrs 45 mins
• Serves: 16
• Yields: 16 slices

Ingredients

•  all-purpose flour
• 1 (10 1/8ounce) 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

1. Heat oven to 350°F
2. Line cookie sheet with regular foil and lightly spray with non-stick cooking spray, or line cookie sheet with nonstick foil.
3. Sprinkle flour lightly on sheet of waxed paper.
4. Unroll dough on floured paper into 1 long rectangle; press perforations to seal.
5. Cover with another sheet of waxed paper; with rolling pin, roll to make 18x9-inch rectangle.
6. Spread peanut butter over rectangle to within 1 inch of edges.
7. Spread hazelnut spread over peanut butter.
8. Cut bananas into about 1/8-inch slices; arrange slices with sides touching in 2 rows down center of hazelnut spread.
9. Fold in short ends of rectangle 1 inch.
10. Starting at one long side of rectangle, roll up tightly; pinch edge of dough to seal.
11. Remove from waxed paper; place seam side down on foil-lined cookie sheet.
12. Brush with egg white; sprinkle with cinnamon-sugar.
13. Bake 20 to 25 minutes or until deep golden brown.
14. Immediately transfer strudel on foil to cooling rack.
15. Cool 30 minutes.
16. Loosely wrap foil around strudel; refrigerate 30 minutes to 1 hour or until chilled.
17. To serve, cut into 1-inch slices, using serrated knife.
18. Wrap and refrigerate any remaining strudel.
19. NOTE: *One tablespoon sugar mixed with 1/4 teaspoon ground cinnamon can be substituted for the cinnamon-sugar.