Chocolate Banana Cream Pastries

My husband and I joined our creative forces on this one. We found this Banana Creme Pastry recipe over at the Pillsbury website. I decided to use a cinnamon sugar topping instead of walnuts. My husband decided to melt the Special Dark Bar in the pantry and drizzle it on top. I usually do all the plating of the food myself, but I let him do the chocolate topping and told him to make it pretty. I think he did a great job!

Chocolate Banana Cream Pastries

adapted from Pillsbury Bake-off Recipe

1 can (4 oz) refrigerated crescent dinner rolls
1 tablespoon cinnamon
2 tablespoon sugar
1 tsp milk
1 container (6 0z) banana cream pie fat free yogurt
1 snack size container banana pudding
1 medium banana, cut into small chunks
1/2 Special Dark Hershey's Bar

Directions:

	Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough; separate into 2 triangles. On cookie sheet, make 2 kite shapes by placing longest sides of 2 dough triangles together; press edges to seal.
	In small bowl, mix cinnamon and granulated sugar. Lightly brush dough with milk; sprinkle each evenly with cinnamon mixture.
	Bake 8 to 12 minutes or until bottoms are golden brown. Meanwhile, in another small bowl, mix yogurt and pudding until well blended. Stir in banana.
	Remove pastries from oven. Immediately turn pastries over with pancake turner; gently fold each in half along sealed seam, cinnamon mixture side out. Remove from cookie sheet; place on wire rack. Cool completely, about 15 minutes.
	To serve, place pastries on individual dessert plates; fill each with about 3/4 cup yogurt mixture. Melt Special Dark bar in microwave, about 1 minute, and stir. Top pastries with melted chocolate.

I couldn't find the small package of crescent rolls, so I had half the dough left after making the pastries. I sprinkled them with cinnamon sugar, rolled them up, and topped them with more cinnamon sugar. What an easy way to make a cinnamon roll treat!

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