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
|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!