Thursday, April 7, 2011

first desert 7 April 11

Caramel-Banana Ravioli

2 firm medium bananas
3 rolls (1.7oz. ea.) milk
chocolate-covered chewy
caramels, unwrapped
(24 pieces total)
2 pkg. (8oz. each) refrigerated
crescent rolls.
1 tbsp sugar
1/3 cup caramel sauce

Preheat oven to 400*F. Lightly brush cookie sheet with 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 may not cover entire bottom of pan. Arrange banana slices over the dough in four rows
of six each, spacing 3/4in. apart. Top each banana slice with two caramel halves. Unroll remaining
dough directly over filling, matching edges and shaping to fit. Press around filling to seal; pinch
together any tears.
Using pizza cutter trim and discard edges of dough; cut into 24 ravioli. Separate and space them over pan.
Sprinkle sugar over ravioli.
Bake 10-12min. @ 400*F
Cool 2min. Drizzle with caramel sauce.

So I just made this for the first time. Hint- make sure the dough is good and cold.
Also I used rolo's and found them in a bag and they were tiny so I didn't
even have to cut them in half.

Hope you enjoy this one it is so good!!!


  1. Whoooohoooo!!!! Way to go, sis! I wonder what the PointsPlus value of these are?!?! lol!!!

  2. This comment has been removed by the author.

  3. This looks absolutely delish!