In my kitchen there’s one product you’ll almost always find hanging out in the refrigerator and that’s Pillsbury Crescent Rolls. I’ve found that it’s a universal product that I can use for breakfast, lunch, dinner and my personal favorite, dessert. Whether I’m rolling one up with cheese and sausage crumbles for breakfast or just tossing a basket of them on the table for dinner, it’s a product that everyone in our family loves.
Pillsbury Crescent Rolls can also be used with sweet fillings like this Bananas Foster Puff Pocket that makes a tasty individual dessert. The sweet bananas, rich sauce and flaky crust comes together so sinfully good that I can’t resist sharing it.
And while completely optional, the sprinkled powder sugar and drizzled milk chocolate really ties it all together.
- 2 tablespoons butter
- 1/3 cup dark brown sugar, packed
- 2 tablespoons spiced rum
- 1/4 teaspoon ground cinnamon
- 3 large bananas
- 1 tube Pillsbury Original Crescent Rolls
- (optional) powdered sugar and melted milk chocolate
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Peel and cut bananas in half length wise and then cut into thirds. Set aside.
In a large skillet over medium heat, combine butter, brown sugar, rum and cinnamon. Stir for one minute until the sugar is dissolved and the sauce begins to bubble.
Add bananas and stir to coat them in sauce. Let the bananas cook for 1 to 2 minutes until they begin to soften. Remove from heat and set aside.
Divide the crescent roll doll into four rectangles, with two crescents per triangle. Add 3-4 bananas with sauce to half of each dough rectangle.
Fold the dough over the bananas to create a triangle and press the edges with a fork to seal.
Bake for 13 – 15 minutes, until each pocket is golden brown. Let them cool for 5 minutes before topping with powdered sugar and a milk chocolate drizzle. Serve warm.
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Find more quick and easy Pillsbury recipes at www.CreativeCrescents.com.