Banana Rolo Ravioli
  • 2 medium bananas, sliced into 24¼-inch thick pieces
  • 24 Rolos minis, cut in half
  • 2 (8-ounce) packages of refrigerated crescent rolls
  • 1 tablespoon sugar
  • ⅓ cup caramel sauce
  • vanilla ice cream for serving, if desired
  1. Preheat oven to 400. Line a baking sheet with a Silpat or parchment paper.
  2. Unroll one can of your crescent dough onto your baking sheet, and firmly pinch the seams together. Gently shape it to form a rectangle, but do not stretch it out - it will not cover the entirety of your baking sheet.
  3. Arrange your banana slices over the dough in four rows of six - placing bananas about ¾ inch apart. Top each banana slice with 2 Rolo halves. Unroll your second can of crescent dough, and place it over the top of the filling. Press firmly around the filling to seal and pinch the seams together.
  4. Using a pizza cutter, cut sealed crescent dough into 24-squares. I used the tines of a fork to seal the edges together firmly. Sprinkle with sugar and bake for 10 to 12 minutes, or until just golden brown.
  5. Remove from baking sheet and allow to cool a few minutes on a wire wrack. To serve, drizzle with caramel sauce and top with vanilla ice cream.
Recipe by Kitchen Meets Girl at