Caramelized Banana Nutella Pizza
1 can (8 oz) refrigerated Pillsbury Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury Original Crescent Rolls (8 Count)
1/4 cup caramel topping
4 ripe medium bananas, cut into 3/4-inch slices (about 3 cups)
1/3 cup plus 1 tablespoon Nutella hazelnut spread with cocoa
2 tablespoons toasted sliced almonds
Heat oven to 375°F. Spray cookie sheet with cooking spray; unroll dough sheet onto cookie sheet. Press into 12x9-inch rectangle. If using crescent rolls, unroll dough and press into 12x9-inch rectangle, pressing seams together. Bake 10 to 13 minutes or until golden brown.
Meanwhile, in medium microwavable bowl, mix caramel topping and bananas. Microwave uncovered on High 2 minutes 30 seconds to 3 minutes, stirring after every minute, until bananas are softened and caramelized. Cool 10 minutes.
Spread 1/3 cup hazelnut spread onto warm crescent crust; spoon banana mixture on top.
In small microwavable bowl, microwave remaining 1 tablespoon hazelnut spread uncovered on High 10 to 30 seconds or until thin enough to drizzle. Drizzle on top of banana mixture; top with almonds. Serve slightly warm or at room temperature.