Pb J Pinwheels Recipes

PEANUT BUTTER AND JAM PINWHEELS

Steps:

• BEAT shortening, peanut butter and sugar in large bowl at medium speed of electric mixer until well blended. Beat in egg, milk and vanilla.
• COMBINE flour, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended.
• CUT two pieces of wax paper to a size of 15 x 10 inches. Place dough on one sheet, top with second sheet, then roll dough to the edges. Mix jam with cornstarch until dissolved and smooth. Remove top piece of wax paper. Spread jam mixture on dough evenly to within 1/2-inch of edges.
• LIFT up long side of wax paper. Loosen dough with spatula. Using the wax paper, roll up dough jelly-roll fashion. Seal seam. Wrap in the wax paper to freeze for 1 hour or wrap in plastic wrap to refrigerate overnight.
• HEAT oven to 375 degrees F. Coat baking sheet lightly with no-stick cooking spray. Unwrap dough. Cut into 3/8-inch slices. Place 2-inches apart on prepared baking sheet. Return dough to freezer until all cookies are sliced.
• BAKE 11 to 12 minutes or until set. Cool 1 minute on baking sheet before removing to cooling rack.
• TIP By freezing the dough, a nice clean cut can be made when slicing to make cookies.

PEANUT BUTTER AND JELLY PINWHEELS

Steps:

• Spread peanut butter over each tortilla; next spread with jelly and sprinkle with granola. Roll up; cut into slices. Serve immediately.

PINWHEELS 3 WAYS

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

PB & J PINWHEELS

Steps:

• Cut parchment paper to line 17 x 11-inch pan.
• Combine Butter Flavor CRISCO®, peanut butter, granulated sugar and brown sugar in a large bowl. Beat with electric mixer at medium speed until well blended. Beat in eggs and vanilla. Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Beat until well blended.
• Press dough out to edges of paper and spread with jam to within 1/2-inch of edges. Lift up long side of paper. Loosen dough with spatula. Roll dough up jelly-roll fashion. Seal seam. Sprinkle nuts on paper. Roll dough over on nuts. Press on any extra nuts. Wrap in paper. Place in plastic bag. Refrigerate overnight.
• Heat oven to 375 degrees F. Line baking sheet with foil or parchment paper.
• Unwrap dough. Cut into 1/2-inch slices. Place 2 inches apart on prepared baking sheet.
• Bake at 375 degrees F for 10 to 12 minutes or until set. Cool about 5 minutes on baking sheet before removing to new foil. If desired, top with additional jam before serving.

PB & J PINWHEELS

Steps:

• Cut parchment paper to line 17 x 11-inch pan.
• Combine Butter Flavor CRISCO®, peanut butter, granulated sugar and brown sugar in a large bowl. Beat with electric mixer at medium speed until well blended. Beat in eggs and vanilla. Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Beat until well blended.
• Press dough out to edges of paper and spread with jam to within 1/2-inch of edges. Lift up long side of paper. Loosen dough with spatula. Roll dough up jelly-roll fashion. Seal seam. Sprinkle nuts on paper. Roll dough over on nuts. Press on any extra nuts. Wrap in paper. Place in plastic bag. Refrigerate overnight.
• Heat oven to 375 degrees F. Line baking sheet with foil or parchment paper.
• Unwrap dough. Cut into 1/2-inch slices. Place 2 inches apart on prepared baking sheet.
• Bake at 375 degrees F for 10 to 12 minutes or until set. Cool about 5 minutes on baking sheet before removing to new foil. If desired, top with additional jam before serving.