Peanut Butter N Jelly Pockets Recipes

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PEANUT BUTTER 'N JELLY POCKETS

This is a no-brainer recipe but (in my opinion) delicious! A definite kid pleaser (or for the kid at heart). Use any kind of jelly or jam you like - raspberry is good, grape, blueberry, etc.

Provided by flower7

Categories     Breads

Time 30m

Yield 8 pockets

Number Of Ingredients 3



Peanut Butter 'n Jelly Pockets image

Steps:

  • Preheat oven to 350°F Lightly grease a cookie sheet and set aside.
  • Separate dough into 8 biscuits; flatten each into a round (about 5-6 inches).
  • Spoon about 1 Tablespoon of peanut butter (use more or less to taste) onto each round; top with 1 teaspoon of jelly.
  • Fold each biscuit in half over filling and crimp edges to seal.
  • Place on cookie sheet and bake for 15 minutes or until browned.
  • *Filling*will*be*HOT!* Let cool for at least 10 minutes before enjoying!

Nutrition Facts : Calories 297.1, Fat 15.9, SaturatedFat 3.6, Sodium 715, Carbohydrate 33.3, Fiber 1.9, Sugar 9.8, Protein 7.6

1 (16 1/3 ounce) can refrigerated buttermilk biscuits (Pillsbury Grands)
1/2 cup peanut butter
8 teaspoons jelly (or jam)

PEANUT BUTTER 'N' JELLY BARS

My two young sons are crazy about these simple, fast cookie bars. And as a busy mom, easy preparation makes this one scrumptious dessert I can rely on-even at the last minute. You might want to vary the jam or jelly to suit your own family's tastes. -Carolyn Mulloy, Davison, Michigan

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 dozen.

Number Of Ingredients 5



Peanut Butter 'n' Jelly Bars image

Steps:

  • Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking dish; sprinkle with peanut butter chips. , Bake at 375° for 15-18 minutes or until lightly browned and edges are firm to the touch. Cool on a wire rack. , In a small bowl, beat frosting and peanut butter until smooth. Spread over bars. Drop jam by teaspoonfuls over frosting; cut through frosting with a knife to swirl the jam.

Nutrition Facts :

1 tube (16-1/2 ounces) refrigerated peanut butter cookie dough
1/2 cup peanut butter chips
1 can (16 ounces) buttercream frosting
1/4 cup creamy peanut butter
1/4 cup seedless raspberry jam or grape jelly

PEANUT BUTTER AND JELLY PUFFS FOR SMALL (AND BIG) KIDS

My kids love these! They also love to help me make them. I let them put the dollops of peanut butter and jelly inside. What fun, and yummy too!

Provided by OhSheila

Categories     Lunch/Snacks

Time 40m

Yield 12-14 Puffs, 4 serving(s)

Number Of Ingredients 4



Peanut Butter and Jelly Puffs for Small (And Big) Kids image

Steps:

  • Preheat oven to 375°F.
  • Roll out pizza dough on a lightly floured surface to 1/8 -inch thickness. Using a round cookie cutter or glass 3-inches in diameter, cut circles of dough (re-roll leftover dough).
  • Place 1/2 teaspoon each of peanut butter and jelly in the center of each circle - do not spread. Wrap dough around filling and pinch shut. Place seam side down on a greased cookie sheet. Brush tops lightly with water or an egg wash, (1 egg beaten with 1 tablespoon water). If desired, sprinkle cinnamon and sugar on top before baking.
  • Bake for 15 to 17 minutes until lightly browned. Serve warm. Let cool at least 10 minutes before serving; jelly gets extremely hot. To reheat, place in microwave oven on medium heat, about 5 seconds per puff.

Nutrition Facts : Calories 150.7, Fat 8.1, SaturatedFat 1.7, Sodium 80.3, Carbohydrate 17.8, Fiber 1.2, Sugar 12.2, Protein 4.1

1 (10 ounce) can refrigerated pizza dough
1/4 cup peanut butter
1/4 cup jelly
1 tablespoon cinnamon-sugar mixture (optional)

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