PB & Banana Breakfast Strudel with Nutella

PB & Banana Breakfast Strudel with Nutella

1 - 12 oz. can refrigerated crescent rolls
1/3 cup creamy peanut butter
1/2 cup Nutella
2 small ripe bananas, cut into 1/8-inch slices
1 egg white, beaten
3 tablespoons cinnamon-sugar

Preheat oven to 350 degrees. Line cookie sheet with foil and lightly spray with cooking spray.
Sprinkle flour lightly on sheet of wax paper. Unroll dough onto floured wax paper. Press perforations together to seal. Cover with another sheet of wax paper. Using a rolling pin, roll to make an 18 x 9-inch rectangle. Remove the top piece of waxed paper.
Spread peanut butter over dough leaving 1-inch space to the edges. Spread Nutella over peanut butter. Arrange banana slices with sides touching in 2 rows down center of hazelnut spread. Fold in short ends of rectangle 1 inch. Starting at one long side of rectangle, roll up tightly pinching edge of dough to seal. Remove from wax paper and place seam side down on prepared cookie sheet. Brush with egg white and sprinkle with cinnamon-sugar.
Bake 20 to 25 minutes or until deep golden brown. Immediately transfer strudel on foil to cooling rack. Cool for 30 minutes. Loosely wrap foil around strudel and 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.