Peanut Butter And Jelly Stromboli Recipes

Steps:

• Spread the peanut butter on one piece of bread.
• Spread the jelly on the other side.
• Put the two pieces of bread together to form a sandwich.
• Toddler adaptation: cut off crusts before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Dust a flat work surface with flour; roll bread dough into an oval shape that is 1/4-inch thick.
• Spoon peanut butter into a microwave-safe bowl; melt in the microwave at 50% power for 45 seconds. Spread evenly over dough with a spatula.
• Pour grape jelly into a microwave-safe bowl; melt in the microwave at 50% power for 20 seconds. Spread over peanut butter with the spatula.
• Roll dough lengthwise toward you and shape into a 'U'; transfer to a nonstick baking sheet. Brush egg over dough; sprinkle sugar on top.
• Bake in the preheated oven until golden brown, about 15 minutes. Let stand for 5 minutes before slicing.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Dust a flat work surface with flour; roll bread dough into an oval shape that is 1/4-inch thick.
• Spoon peanut butter into a microwave-safe bowl; melt in the microwave at 50% power for 45 seconds. Spread evenly over dough with a spatula.
• Pour grape jelly into a microwave-safe bowl; melt in the microwave at 50% power for 20 seconds. Spread over peanut butter with the spatula.
• Roll dough lengthwise toward you and shape into a 'U'; transfer to a nonstick baking sheet. Brush egg over dough; sprinkle sugar on top.
• Bake in the preheated oven until golden brown, about 15 minutes. Let stand for 5 minutes before slicing.

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk the egg and sugar together until thoroughly combined. Add the peanut butter and vanilla extract, and stir to combine. The batter will be thick at this point, now it is time to scoop.
• Using a scant 1 tablespoon portion, drop the batter onto a parchment-lined baking sheet. Spray a small offset spatula with cooking spray and press the balls down until they are 1/3-inch thick; press a little more deeply in the center. Fill each with 1/4 teaspoon of the grape jelly and spread it in a thin layer.
• Bake until golden brown, 15 to 18 minutes. Let the cookies cool; this part is really important, because it is when the cookies firm up and get their perfect cookie crunch.
• Cool and EAT!

Steps:

• COMBINE cream cheese and preserves in small bowl until well blended.
• SPREAD tortillas with peanut butter to within 1/2-inch of edges. Top peanut butter with cream cheese mixture, to within 1/2-inch of edges. Carefully roll up tortillas.
• WRAP each rolled tortilla securely in plastic wrap. Refrigerate for several hours or overnight. To serve, remove from refrigerator and unwrap. Slice each tortilla into 4 to 8 angled slices.

Steps:

• Spread peanut butter liberally on one slice of bread.
• Spread jelly on the other slice.
• Put the two pieces together.
• Place the sandwich on a pre-heated panini maker.
• Close the top and cook three minutes.
• Remove, slice in half and serve.
• (If you have toddlers, you might wait a minute to let the bread cool slightly for them).

Steps:

• Butter the 8 slices of bread.
• Spread the peanut butter over 4 slices of the bread.
• Spread the jam (aka 'jelly' as they say in America) over the other 4 buttered slices of bread.
• Put the 2 halves together to make 4 sandwiches.
• Trim off the crusts with a knife (optional). Cut into neat triangles and serve on a plate. Enjoy!