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!!!