The Art Institute of Charlotte Freshman chef Ellite Thompson
TROPICAL FOODS INGREDIENT
Dip & Devour Peanut Butter Melts
2 ½ oz. Dip & Devour Peanut Butter Melts
1 can refrigerated biscuits
4 oz. grape jelly
Preheat oven to 325°. Slice bananas into ¼-inch pieces. Roll out the biscuit dough into squares. Place bananas and Dip & Devour Peanut Butter Melts overlapping each other in a row at one end of the dough. Spread the jelly over bananas and peanut butter melts. Roll it closed. Place on pan and cook for 15-20 minutes until golden brown.
Cut and serve.