FRENCH TOAST ROLL-UPS
Bring a new dimension -- three-dimensions, in fact -- to French toast, rolling it up and stuffing it with goodies. Follow this kid-friendly base recipe, then choose from the filling options for an easy portable breakfast.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 12 roll-ups
Number Of Ingredients 18
Steps:
- For the roll-ups: Whisk together the eggs, milk, granulated sugar, vanilla, cinnamon and salt in a medium bowl until completely combined. Set aside until ready to use.
- Using a rolling pin, roll each slice of bread to flatten and make more pliable. Trim the crust off each slice.
- For the banana-strawberry: Arrange a few slices of banana along the bottom edge of a slice of bread making a 1-inch strip of banana all the way across. Top with a line of chopped strawberries (about 1 tablespoon), being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with remaining bread and fruit.
- For the blueberry and cream cheese: Spread 1 teaspoon cream cheese in a 3/4-inch strip along the bottom of a slice of bread. Top with 2 rows of blueberries (about 2 to 3 tablespoons) being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings.
- For the apple-peanut butter: Spread 1 teaspoon peanut butter in a 3/4-inch strip along the bottom of a slice of bread. Top with some apple, being careful not to put too much down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings.
- For the sausage and cheese: Lay half a slice of Cheddar along the bottom of a slice of bread. Top with a cooked sausage link. Starting with the side of the bread with the sausage, carefully roll into a tight log so that the sausage is snugly wrapped in bread. Continue with the remaining bread, cheese and sausages.
- For cooking: Dip each roll-up in the reserved egg mixture and turn to coat all sides, making sure that the egg seals up the exposed edge so that the roll-up doesn't unravel. Repeat with the remaining roll-ups.
- Heat 1 tablespoon butter in a large nonstick skillet over medium heat and cook half of the roll-ups, gently pressing down on each roll-up to make a flat edge against the pan, until all 4 sides are golden brown, about 1 minute per side. Transfer to a plate and cover to keep warm. Repeat with the remaining tablespoon butter and remaining 6 roll-ups.
- Dust with confectioners' sugar and serve with maple syrup on the side.
PEANUT BUTTER ROLL UPS
VERY quick and easy to make. My mom use to make these and at one point was hooked on them on a regular basis. I love sweet stuff but a warning, these are VERY sweet.
Provided by Christine Parks
Categories Candies
Time 10m
Number Of Ingredients 4
Steps:
- 1. To make the dough, mix together the confectioners sugar, vanilla and butter.
- 2. Once the dough is mixed together, break it down into smaller sections and spread it out into long strips.
- 3. Cover each dough strip in Peanut butter, roll up and then slice into small bite size pieces. Each piece should be about the thickness of your thumb.
BANANA PEANUT BUTTER FRENCH TOAST ROLL-UP RECIPE BY TASTY
Here's what you need: sandwich bread, peanut butter, banana, eggs, milk, cinnamon, vanilla extract
Provided by Hannah Williams
Categories Breakfast
Time 30m
Yield 3 servings
Number Of Ingredients 7
Steps:
- Roll each slice of bread flat with a rolling pin. Carefully cut off the crusts.
- Spread desired amount of peanut butter and bananas along the edge of the bread, and roll up.
- In a bowl, combine eggs, milk, cinnamon, and vanilla.
- Dip each roll-up in egg mixture, and pan-fry in a buttered skillet until all sides are golden brown.
- Enjoy!
Nutrition Facts : Calories 128 calories, Carbohydrate 7 grams, Fat 6 grams, Fiber 0 grams, Protein 9 grams, Sugar 1 gram
AFTER SCHOOL FRUIT ROLLS
In this twist on the classic peanut butter and banana sandwich, peanut butter is spread on flour tortillas, and then wrapped around a cinnamon and honey-sweetened mixture of bananas and raisins.
Provided by Mission Foods
Categories Trusted Brands: Recipes and Tips Mission®
Time 13m
Yield 4
Number Of Ingredients 7
Steps:
- Combine fruit, honey and cinnamon in a bowl. Spread each tortilla with 1 tablespoon peanut butter, leaving a 1-inch border. Spoon fruit filling down the center of each tortilla. Sprinkle with nuts, if desired. Fold in 2 sides of tortilla to meet in center, then roll up, bottom to top. Place seam-side down. Halve each tortilla on a sharp diagonal.
Nutrition Facts : Calories 464.9 calories, Carbohydrate 62.7 g, Fat 25 g, Fiber 5.6 g, Protein 15.2 g, SaturatedFat 5.1 g, Sodium 530.6 mg, Sugar 26.6 g
PEANUT BUTTER AND VANILLA FRUIT ROLL-UPS
This is from the recipe booklet that came with my dehydrator. Makes awesome fruit roll-ups! The cooking time is the drying time.
Provided by anonymous
Categories Tropical Fruits
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a blender, mix all ingredients until pureed.
- Pour mixture onto fruit roll sheets made for your dehydrator.
- Dry in a food dehydrator at 135F for 4-8 hours, or until leathery and pliable.
- Remove from sheets while still warm.
- Let cool completely, cut into desired number of pieces and roll in plastic wrap. Store in an airtight container.
Nutrition Facts : Calories 114, Fat 4.4, SaturatedFat 1.3, Cholesterol 5, Sodium 19.3, Carbohydrate 17.5, Fiber 1.6, Sugar 12.6, Protein 3.3
PEANUT BUTTER AND JELLY ROLL-UPS
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 4
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.
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