Pampered Chef Caramel Banana Ravioli - cooking recipe

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

Preparation

Preheat oven to 400\u00b0F (200\u00b0C).
Lightly brush Large Bar Pan with vegetable oil.
Using Santoku Knife, slice bananas diagonally into twenty-four 1/4-inch-thick (6-mm) slices.
Cut caramels in half.
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.).
Arrange banana slices over dough in four rows of six each, spacing 3/4 inches (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.
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.