Choco-Peanut Butter-Banana Breakfast Strudel

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.