Ingredients
2
teaspoons all-purpose flour
1
can (12 oz) refrigerated Pillsbury™ Grands!™ Butter Flake Crescent Rolls (8 Count) or 1 can (12 oz) refrigerated Pillsbury™ Grands!™ Original Crescent Rolls (8 Count)
1/3
cup peanut butter
1/2
cup hazelnut spread with cocoa (Nutella) (from 13 oz container)
2
firm ripe large banana, cut into 1/8-inch slices
1
egg white, beaten
1
tablespoon cinnamon-sugar (from 3.62-oz jar)*
Preparation
Heat oven to 350°F. Line cookie sheet with foil, spray with cooking spray or line with non-stick foil.
Sprinkle flour on sheet of waxed paper. Unroll dough on floured waxed paper into 1 long rectangle; press perforations to seal. Place another sheet of waxed paper over dough. With rolling pin, roll to make 18x9-inch rectangle. Remove top sheet of waxed paper.
Spread peanut butter evenly onto dough to within 1 inch of edges. Spread hazelnut spread evenly over peanut butter.
Arrange banana slices with sides touching in 2 rows down middle 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.
