Banana Hazelnut Rolls with Pan-Roasted Pineapple

Ingredients

• 4 egg roll wrappers 
• ⅓ cup chocolate-hazelnut spread 
• 2 large DOLE® Bananas, halved crosswise
• 2 teaspoons packed brown sugar
• 1 teaspoon ground cinnamon 
• 1 teaspoon vanilla extract 
• 4 (¼-inch-thick) peeled and cored DOLE Tropical Gold® Pineapple rings
• 1 ½ tablespoons canola oil
• Fresh berries, coconut shavings and/or fat free coconut frozen yogurt for serving (optional)

Directions

1.     Place egg roll wrappers on work surface; spread hazelnut spread down center of each wrapper. Place half a banana over spread; lightly brush edges of wrappers with water. Fold sides of wrappers; fold bottom over banana, roll up tightly to enclose.

2.     Mix brown sugar and cinnamon in a small bowl; sprinkle rolls with half the cinnamon mixture. Brush vanilla extract over pineapple slices; sprinkle with remaining cinnamon mixture.

3.     Heat oil in a large skillet over medium heat. Add banana rolls and pineapple slices; cook 5 minutes or until browned, turning rolls occasionally and pineapple once.

4.     Serve rolls and pineapple slices with berries, coconut shavings and/or coconut frozen yogurt, if desired.