Bake-Off® Contest 43, 2008
Manlius, New York

Choco-Peanut Butter-Banana Breakfast Strudel

Nobody skips breakfast when flaky crescent rolls hold layers of chocolate and banana filling.

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19 reviews.
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  • prep time 25 min
  • total time 2 hr 20 min
  • ingredients 7
  • servings 16
 

Ingredients

Pillsbury BEST® All Purpose Flour
Pillsbury™ Grands ®! Big & Buttery crescent dinner rolls
1/3
cup JIF® Creamy Peanut Butter
1/2
cup hazelnut spread with cocoa
2
firm ripe small bananas
1
egg white, beaten
1
tablespoon cinnamon-sugar (from 3.62-oz jar)*

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line cookie sheet with regular foil and lightly spray with CRISCO® Original No-Stick Cooking Spray, or line cookie sheet with nonstick foil.
  • 2 Sprinkle flour lightly on sheet of waxed paper. Unroll dough on floured paper into 1 long rectangle; press perforations to seal. Cover with another sheet of waxed paper; with rolling pin, roll to make 18x9-inch rectangle.
  • 3 Spread peanut butter over rectangle to within 1 inch of edges. Spread hazelnut spread over peanut butter.
  • 4 Cut bananas into about 1/8-inch slices; arrange slices with sides touching in 2 rows down center of hazelnut spread.
  • 5 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.
  • 6 Bake 20 to 25 minutes or until deep golden brown. Immediately transfer strudel on foil to cooling rack. Cool 30 minutes.
  • 7 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.
  • 1 Heat oven to 350°F. Line cookie sheet with regular foil and lightly spray with CRISCO® Original No-Stick Cooking Spray, or line cookie sheet with nonstick foil.
  • 2 Sprinkle flour lightly on sheet of waxed paper. Unroll dough on floured paper into 1 long rectangle; press perforations to seal. Cover with another sheet of waxed paper; with rolling pin, roll to make 18x9-inch rectangle.
  • 3 Spread peanut butter over rectangle to within 1 inch of edges. Spread hazelnut spread over peanut butter.
  • 4 Cut bananas into about 1/8-inch slices; arrange slices with sides touching in 2 rows down center of hazelnut spread.
  • 5 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.
  • 6 Bake 20 to 25 minutes or until deep golden brown. Immediately transfer strudel on foil to cooling rack. Cool 30 minutes.
  • 7 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.

EXPERT TIPS

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Expert Tips

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

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
140
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
190mg
190%;
Total Carbohydrate
16g
16%
(Dietary Fiber
1g
1%
  Sugars
6g
6%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
®Jif is a trademark of The J.M. Smucker Company ®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011