- 24
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 tbs sugar
- 1/3 cup caramel sauce
Preparation
Step 1
Preheat oven to 400 degrees. Lightly brush baking sheet (with sides) with oil. Slice bananas diagonally into 24 - 1/4" 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" apart. Top each banana slice with caramel halves. Unroll remaining dough directly over filling, matching edges and shaping to fit. Press firmly around filling to seal; pinch together any tears.
Using a fluted edge pastry cutter, 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. Remove ravioli to wire race; cool 2 minutes. Place on serving plates; drizzle with sauce.