Choco-Peanut Butter Banana Breakfast Strudel

1. 1

   Heat oven to 350F

2. 2

   Line cookie sheet with regular foil and lightly spray with non-stick cooking spray, or line cookie sheet with nonstick foil.

3. 3

   Sprinkle flour lightly on sheet of waxed paper.

4. 4

   Unroll dough on floured paper into 1 long rectangle; press perforations to seal.

5. 5

   Cover with another sheet of waxed paper; with rolling pin, roll to make 18x9-inch rectangle.

6. 6

   Spread peanut butter over rectangle to within 1 inch of edges.

7. 7

   Spread hazelnut spread over peanut butter.

8. 8

   Cut bananas into about 1/8-inch slices; arrange slices with sides touching in 2 rows down center of hazelnut spread.

9. 9

   Fold in short ends of rectangle 1 inch.

10. 10

    Starting at one long side of rectangle, roll up tightly; pinch edge of dough to seal.

11. 11

    Remove from waxed paper; place seam side down on foil-lined cookie sheet.

12. 12

    Brush with egg white; sprinkle with cinnamon-sugar.

13. 13

    Bake 20 to 25 minutes or until deep golden brown.

14. 14

    Immediately transfer strudel on foil to cooling rack.

15. 15

    Cool 30 minutes.

16. 16

    Loosely wrap foil around strudel; refrigerate 30 minutes to 1 hour or until chilled.

17. 17

    To serve, cut into 1-inch slices, using serrated knife.

18. 18

    Wrap and refrigerate any remaining strudel.

19. 19

    NOTE: *One tablespoon sugar mixed with 1/4 teaspoon ground cinnamon can be substituted for the cinnamon-sugar.

* Per serving · 4 servings · Values may vary.