Banana Dessert Wraps Pillsbury Winner Recipes

BANANA DESSERT WRAPS

Steps:

• 1. Heat oven to 350°F. Spread coconut and pecans separately on ungreased cookie sheet. Bake 5 to 8 minutes, stirring occasionally, until light golden brown; set aside
• 2. Increase oven temperature to 450°F. Remove pie crust from pouch; place flat onto work surface. With rolling pin, roll crust until 12 inches in diameter
• 3. In small bowl, mix sugar, cinnamon and nutmeg. Reserve 1 tablespoon sugar mixture; sprinkle remaining sugar mixture evenly over crust. Cut crust into 4 wedge-shaped pieces
• 4. Place 1 banana lengthwise on each crust wedge, about 3/4 inch from curved edge (if banana is too long, trim ends to fit within crust, at least 1/4 inch from each edge). Push about 1 rounded tablespoon chocolate chips, points first, into top and sides of each banana.
• 5. Bring curved edge and point of each crust wedge up over banana to meet; pinch seam and ends to seal, shaping crust around banana. Sprinkle tops of wrapped bananas with reserved 1 tablespoon sugar mixture; place on ungreased cookie sheet
• 6. Sprinkle tops of wrapped bananas with reserved 1 tablespoon sugar mixture; place on ungreased cookie sheet
• 7. Bake 10 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Cool 5 minutes
• 8. To serve, drizzle or spread about 2 tablespoons warm caramel topping on each individual dessert plate or melted chocolate chips. Top each with baked banana, whipped cream and additional caramel topping, if desired. Sprinkle coconut and pecans over top of each, if desired. Serve with ice cream

PEANUT BUTTER AND BANANA WRAPS

Steps:

• Spread 2 tablespoons of the peanut butter evenly over each tortilla. Drizzle 1 tablespoon of the honey over each tortilla. Top with banana slices and chocolate chips.
• Roll up tortillas. Secure with toothpicks.

BANANA DESSERT WRAPS (PILLSBURY WINNER)

Steps:

• Heat oven to 350°F
• Spread coconut and pecans separately on ungreased cookie sheet.
• Bake 5 to 8 minutes, stirring occasionally, until light golden brown; set aside.
• Increase oven temperature to 450°F
• Remove pie crust from pouch; place flat onto work surface. With rolling pin, roll crust until 12 inches in diameter.
• In small bowl, mix sugar, cinnamon and nutmeg. Reserve 1 tablespoon sugar mixture; sprinkle remaining sugar mixture evenly over crust.
• Cut crust into 4 wedge-shaped pieces.
• Place 1 banana lengthwise on each crust wedge, about 3/4 inch from curved edge (if banana is too long, trim ends to fit within crust, at least 1/4 inch from each edge).
• Push about 1 rounded tablespoon chocolate chips, points first, into top and sides of each banana.
• Bring curved edge and point of each crust wedge up over banana to meet; pinch seam and ends to seal, shaping crust around banana.
• Sprinkle tops of wrapped bananas with reserved 1 tablespoon sugar mixture; place on ungreased cookie sheet.
• Bake 10 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Cool 5 minutes.
• To serve, drizzle or spread about 2 tablespoons warm caramel topping on each individual dessert plate. Top each with baked banana, whipped cream and additional caramel topping, if desired.
• Sprinkle coconut and pecans over top of each. Serve with ice cream.

WIENER WRAPS

Steps:

• In a large bowl, dissolve yeast in warm water. Add whole wheat flour, brown sugar, salt and vanilla; beat until smooth. Add enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead for 6-8 minutes or until smooth and elastic. Cover and let rest 10 minutes. Roll into a 20x14-in. rectangle; cut into eight 7x5-in. pieces. On each piece of dough, place a slice of cheese, 1 teaspoon ketchup and a hot dog. Fold edges of dough over and press tightly to seal. Place on a greased baking sheet. Bake at 350° for 30 minutes or until golden brown.

BANANA DESSERT WRAPS

Steps:

• Heat oven to 350°F; spread coconut and pecans separately on ungreased cookie sheet. Bake 5 to 8 minutes, stirring occasionally, until light golden brown; set aside.
• Increase oven temperature to 450°F Remove pie crust from pouch; place flat onto work surface. With rolling pin, roll crust until 12 inches in diameter.
• In small bowl, mix sugar, cinnamon and nutmeg. Reserve 1 tablespoon sugar mixture; sprinkle remaining sugar mixture evenly over crust. Cut crust into 4 wedge-shaped pieces.
• Place 1 banana lengthwise on each crust wedge, about 3/4 inch from curved edge (if banana is too long, trim ends to fit within crust, at least 1/4 inch from each edge). Push about 1 rounded tablespoon chocolate chips, points first, into top and sides of each banana.
• Bring curved edge and point of each crust wedge up over banana to meet; pinch seam and ends to seal, shaping crust around banana. Sprinkle tops of wrapped bananas with reserved 1 tablespoon sugar mixture; place on ungreased cookie sheet.
• Bake 10 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Cool 5 minutes.
• To serve, drizzle or spread about 2 tablespoons warm caramel topping on each individual dessert plate. Top each with baked banana, whipped cream and additional caramel topping, if desired. Sprinkle coconut and pecans over top of each. Serve with ice cream.