"Peanut Butter-licious" Ring-a-Rounds

Steps

• 1

  Heat oven to 375°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. In small bowl, stir powdered sugar, peanut butter, 2 tablespoons butter and 1/2 teaspoon banana extract until smooth; set aside.
• 2

  Unroll both cans of dough on cutting board; divide into 4 equal sections along center perforations. Spread about 1/4 cup peanut butter mixture over each of 2 dough sections. Place remaining dough sections over filling. Using sharp knife, cut along perforations into 12 strips. Gently stretch each strip until about 10 inches long. Twist each strip 4 or 5 times. Coil each strip into pinwheel shape; tuck end under. Place 2 inches apart on cookie sheet.
• 3

  Bake 12 to 18 minutes or until golden brown. Remove rolls from cookie sheet to cooling rack placed on waxed paper. Cool 10 minutes.
• 4

  Meanwhile, in 2-quart saucepan, melt chocolate chips, 3 tablespoons butter and the corn syrup over medium heat, stirring occasionally, until chocolate chips are melted and mixture is smooth. Stir in vanilla and 1/8 teaspoon banana extract.
• 5

  Drizzle glaze over warm rolls. Sprinkle each with 1 teaspoon pecan chips. Serve warm or at room temperature.