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CHEF
The Art Institute of Charlotte Freshman chef Ellite Thompson
TROPICAL FOODS INGREDIENT
Dip & Devour Peanut Butter Melts
PREPARATION TIME
10 minutes
COOKING TIME
15 minute
INGREDIENTS
2 ½ oz. Dip & Devour Peanut Butter Melts
1 can refrigerated biscuits
2 bananas
4 oz. grape jelly
INSTRUCTIONS
Wontons
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.
Tags: Art Institute, banana, biscuts, Dip & Devour Peanut Butter Melts, fall recipe, grape, jelly, recipe
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