24 if you do 1 each
milk chocolate-covered caramel candies( like rollos)
refrigerated crescent rolls, with no seams
2Lightly brush Large Bar Pan with vegetable oil
3Using Knife, slice bananas diagonally into twenty-four 1/4-inch-
thick (6-mm) slices.
5Unroll 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.)
6Arrange banana slices over dough in four rows of six each, spacing 3/4
inches (2 cm) apart
7Top each banana slice with two caramel halves.
8Unroll remaining dough directly over filling, matching edges and shaping
to fit. Press firmly around filling to seal; pinch together any tears.
9Using Pastry Cutter fitted with fluted wheel, trim and discard edges of
dough; cut into 24 ravioli. Using Mini-Serving Spatula, separate ravioli over pan.
10sprinkle sugar over ravioli.
11Bake 10–12 minutes or until golden brown
12Remove ravioli to Cooling Rack; cool 2 minutes
13Place on serving plates; drizzle with caramelsauce