1/2
cup hazelnut spread with cocoa (Nutella) (from 13 oz container)
2
firm ripe large banana, cut into 1/8-inch slices
1
egg white, beaten
1
tablespoon cinnamon-sugar (from 3.62-oz jar)*
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Steps
1
Heat oven to 350°F. Line cookie sheet with foil, spray with cooking spray or line with non-stick foil.
2
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.
3
Spread peanut butter evenly onto dough to within 1 inch of edges. Spread hazelnut spread evenly over peanut butter.
4
Arrange banana slices with sides touching in 2 rows down middle 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.
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*One tablespoon sugar mixed with 1/4 teaspoon ground cinnamon can be substituted for the cinnamon-sugar.
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