Ingredients
2 bananas, peeled and sliced
1 tbsp vanilla extract
2 tbsp butter , melted, or margarine
1 can refrigerated crescent rolls, (8 oz)
1 cup caramel topping
Preparation
Preheat oven to 350 degrees Fahrenheit.
In a small bowl, combine bananas, vanilla and melted butter, until bananas are well coated.
On a cookie sheet, unroll two crescent rolls, leaving two triangles attached to form a square.
Place ¼ of banana mixture in center of each pair of rolls.
Bake for 11 - 13 minutes, or until pastry is golden brown.
Heat caramel topping and drizzle over dessert.
Serve warm.
