Banana Caramel-Drizzled Puffs
- 2 bananas, peeled and sliced
- 1 Tbs. vanilla extract
- 2 Tbs. butter or margarine, melted
- 1 can (8 oz.) refrigerated crescent rolls
- 1 C. caramel topping
Preheat oven to 350 degrees. 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 1/4 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.