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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