Tuesday, June 8, 2010

Choco-Peanut Butter-Banana Breakfast Strudel

This was good and OH SO rich!  I do not like milk at all and this little treat left me craving a glass of the white stuff.  Molly had a great time helping to spread the peanut butter and hazelnut spread.

1 can refrigerated crescent dinner rolls (6 rolls)
1/3 cup creamy peanut butter
1/2 cup hazelnut spread with cocoa
2 firm ripe small bananas
1 egg white, beaten
1 T. sugar mixed with a 1/4 t. sugar

Heat oven to 350.  Line a baking sheet with foil and lightly spray with cooking spray.  Sprinkle a small amount of flour on a sheet of wax paper.  Unroll dough onto floured paper into one long rectangle; pressing perforations to seal.  Cover with another sheet of waxed paper and, with a rolling pin, roll out to a 18x9" rectangle.  Spread peanut butter onto rectangle leaving an inch around the edges; repeat with hazelnut spread.  Cut bananas into skinny slices and arrange in two rows down the center of the spreads.  Fold in short ends of rectangle 1 inch.  Starting at one long side of rectangle, roll up tightly; pinch edges of dough to seal.  Remove from waxed paper and place seal side down on prepared baking sheet.  Brush with egg white and sprinkle with cinnamon sugar.  Bake 20-25 minutes or until deep golden brown.  Immediately transfer to wire rack and let cool for 30 minutes.  Loosely wrap foil around strudel; refrigerate 30-1 hour, or until chilled.

recipe from Pillsbury.com

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