Banana Empanadas Recipe

Ingredients

2

                        cans (6 oz) refrigerated Pillsbury™ Flaky Layers Honey Butter Biscuits (5 Count)

2

ripe medium bananas, sliced (25 slices each)

1/3

cup flaked coconut

1/3

cup chocolate fudge topping, heated

Additional coconut, if desired

Preparation

Heat oven to 375°F. Lightly grease cookie sheet with shortening or cooking spray. Separate dough into 10 biscuits. Press or roll each to form 5-inch round. Place on cookie sheet.

Place 5 banana slices on center of each round; top each with 1 1/2 teaspoons coconut. Fold dough in half over filling; press with fork to seal.

Bake 10 to 14 minutes or until golden brown.

Place on individual serving plates; drizzle with warm topping. Sprinkle with additional coconut. Serve warm.