Caramel-Banan Ravioli

By Astrid

Ingredients

• 2 firm medium bananas
• 3 rolls (1.7 oz each) milk chocolate covered chewy caramels, unwrapped (24 peices total)
• 2 pkg (8 oz each) refrigerated crescent rolls with no seams
• 1 Tbsp sugar
• 1/2 cup CAramel Sauce

Details

Servings 24

Preparation

Step 1

1. Preheat oven to 400F. Lightly brush Large Bar Pan with vegetable oil. Using Santoku Knife, slice bananas diagonally in 24 1/4" thick slices. Cut caramels in half.
2. Unroll one package of dough onto bottom of pan, gently shaping to form a rectangle. (Do not stretch, Dough will not cover bottom of pan.) Arrange banana slices over dough in four rows of six each, spacing 3/4" apart. Top each banana slice with 2 caramel halves. Unroll remaining dough directly over filling, matching edges and shaping to fit. Press firmly around filling to seal; pinch together any tears.
3. Using Pastry Cutter fitted with fluted wheel, trim and discard edges of dough; cut into 24 ravioli. Using Mini-Serving Spatula, separate ravioli over pan. Add sugar to Flour/Sugar Shaker; sprinkle over ravioli. Bake 10-12 minutes or until golden brown. Remove ravioli to Stackable Cooling Rack; cool 2 minutes. Place on serving plates; drizzle with sauce