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Choco-Peanut Butter-Banana Breakfast Strudel

(35)
  19 reviews
  • 25 min prep time
  • 2 hr 20 min total time
  • 7 ingredients
  • 16 servings
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Nobody skips breakfast when flaky crescent rolls hold layers of chocolate and banana filling.

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

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)*

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
140
% Daily Value
Total Fat
7g
10%
Saturated Fat
2g
11%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
190mg
8%
Total Carbohydrate
16g
5%
Dietary Fiber
1g
4%
Protein
3g
3%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
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 Choice
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
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