Choco-Peanut Butter-Banana Breakfast Strudel

Heat oven to 350. Line cookie sheet w/ regular foil and lightly spray w/ cooking spray or line cookie sheet with nonstick foil. 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 18 x 9 inch rectangle. Spread peanut butter over rectangle to within 1" of edges. Spread hazelnut spread over peanut butter. Cut bananas into about 1/8" slices; arrange slices with sides touching in 2 rows down center 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 min. or until deep golden brown. Immediately transfer strudel on foil to cooling rack. Cool 30 min. Loosly wrap foil around strudel, refrigerate 30 min. to 1 hr. or until chilled. To serve, cut into 1" slices, using serrated knife. Wrap and refrigerate any remaining strudel. * one Tbsp. sugar mixed with 1/2 tsp. ground cinnamon can be substituted for the cinnamon-sugar.