Pampered Chef Caramel Banana Ravioli

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 2 firm medium bananas
• 24 milk chocolate-covered caramel candies, unwrapped (3 rolls, 1.7 oz each, 24 pieces total)
• 2 (8 ounce) packages refrigerated crescent rolls, with no seams (see cook's tip)
• 1 tablespoon sugar
• 1/3 cup caramel sauce

Recipe

• 1 preheat oven to 400°f (200°c).
• 2 lightly brush large bar pan with vegetable oil.
• 3 using santoku knife, slice bananas diagonally into twenty-four 1/4-inch-thick (6-mm) slices.
• 4 cut caramels in half.
• 5 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.).
• 6 arrange banana slices over dough in four rows of six each, spacing 3/4 inches (2 cm) apart.
• 7 top each banana slice with two caramel halves.
• 8 unroll remaining dough directly over filling, matching edges and shaping to fit.
• 9 press firmly around filling to seal; pinch together any tears.
• 10 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.
• 11 add sugar to flour/sugar shaker; sprinkle over ravioli. bake 10–12 minutes or until golden brown.
• 12 remove ravioli to stackable cooling rack; cool 2 minutes. place on serving plates; drizzle with sauce.