Ingredients:
· 1 can Pillsbury Grand butter biscuits
· 2 medium ripe bananas
· 1/2 cup flaked coconut
· 1/3 cup chocolate fudge topping, heated
Directions:
1. Preheat oven to 375 degrees. Lightly grease a cookie sheet with cooking spray.
2. Separate dough into 10 biscuits. Press or roll each to form a 5-inch round. Place on cookie sheet.
3. Place about 5 banana slices on each biscuit round; top with about 2 teaspoons coconut. Fold dough in half over filling. Press with fork to seal.
4. Bake 10-14 minutes or until golden brown.
5. Drizzle each empanada with warm chocolate topping. Sprinkle with additional coconut if desired. Serve warm.
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