- 1/2 Cup creamy peanut butter
- 1 egg, beaten
- 1 Tablespoon roasted salted sunflower nuts or sesame seed
- 1 medium banana, sliced (1 cup)
Separate or cut dough into 4 long rectangles (if using crescent rolls, press perforations to seal).
Cut each rectangle in half; press into 3 1/2-inch squares.
Spoon peanut butter in center of each square; top with 2-3 banana slices.
Fold dough over filling; press edges with fork to seal.
Brush with egg; sprinkle with sunflower nuts.
Bake at 375°F 12 to 16 minutes.