[From The Pampered Chef® Season’s Best™ Recipe Collection (Fall/Winter 2010).]
No one will ever guess that it takes only five ingredients to create this rich and satisfying dessert!
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 Tbsp (15 mL) sugar
1/3 cup (75 mL) Caramel Sauce
1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly brush Large Bar Pan with vegetable oil. Using Santoku Knife, slice bananas diagonally into twenty-four ¼-in-thick (6-mm_ slices. Cut caramels in half.
2. Unroll one package of dough onto bottom of pan, gently shaping to form a rectangle. (Do no stretch. Dough will not cover entire bottom of pan.) Arrange banana slices over dough in for rows of six each, spacing ¾ in (2 cm) 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.
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.
Yield: 24 ravioli (12 servings)