Choco-Peanut Butter Banana Breakfast Strudel

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

1. Heat oven to 350F
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.

flour, canpillsbury big, peanut butter, nutella, bananas, egg, cinnamon sugar

Taken from www.food.com/recipe/choco-peanut-butter-banana-breakfast-strudel-278089 (may not work)