Choco-peanut Butter Banana Breakfast Strudel

Total Time: 3 hrs 45 mins Preparation Time: 25 mins Cook Time: 3 hrs 20 mins

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 , beaten
• 1 tablespoon cinnamon sugar

Recipe

• 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 ; 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.