Caramel-Banana Ravioli

By brandyc

Ingredients

• 2 firm medium bananas
• 3 rolls (1.7 oz. each) milk chocolate covered chewy caramels, unwrapped (24 pieces total)
• 2 pkg (8 oz. each) refrigerated crescent rolls with no seams
• 1 T. sugar
• 1/2 cup caramel sauce

Details

Servings 24

Preparation

Step 1

Preheat oven to 400 degrees. Lightly brush large bar pan with vegetable oil. Slice bananas diagonally into twenty-four 1/4-Inch thick slices. Cut caramels in half.

Unroll one package of dough onto bottom of pan, gently shaping to form a rectangle. (Do not stretch. Dough will not cover entire bottom of pan.) Arrange banana slices over dough in four rows of six each, spacing 3/4-inch apart. Top each banana slice with two caramel halves. Unroll remaining dough directly over filling, matching edges and shaping to fit. Press firmly around filling to seal; pinch together any tears.

Trim and discard edges of dough; cut into 24 ravioli. Separate ravioli over pan. Sprinkle sugar over ravioli. Bake 10-12 minutes or until golden brown. Remvoe ravioli to cooling racks, cool 2 minutes. Place on serving plates; drizzle with caramel sauce.