Peanut Butter And Jam Pinwheels Recipes

PEANUT BUTTER GRANOLA PINWHEELS

Steps:

• Spread peanut butter over each tortilla; drizzle with honey and sprinkle with granola. Roll up; cut into slices.

CRUNCHY PEANUT BUTTER AND JELLY PINWHEELS

Steps:

• With rolling pin, flatten each slice of bread. Spread 1 tablespoon of the peanut butter on each of 2 slices of bread and 1 tablespoon jelly on each of the other 2 slices of bread.
• To make 2 stacks, place 1 peanut butter-spread bread slice, peanut butter side up, on top of 1 jelly-spread bread slice, jelly side up. Roll up each stack, jelly-roll fashion, to make 2 rolls. Freeze rolls 15 minutes.
• On sheet of waxed paper, crush granola bar. Remove rolls from freezer. With remaining 1 tablespoon peanut butter, spread thin layer on outside of each roll; roll each in crushed granola bar. Cut each into 4 small rolls. Serve, or if desired, freeze 15 minutes longer to set before serving.

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.

PEANUT BUTTER PINWHEELS

Steps:

• In mixing bowl, combine 16 oz sugar, butter, milk, and vanilla (should be stiff and dough-like).
• Chill for a few minutes to help prevent sticking.
• Divide dough into 2 balls, and roll each ball out to pie crust thickness (Use parchment or wax paper and plenty of powdered sugar both over and under dough to keep it from sticking).
• Heat peanut butter until runny and easily spreadable- not too hot- and spread evenly over rolled dough.
• Roll dough into a log (you may have to sprinkle a little more powdered sugar on it as you go to help with stickiness).
• Chill 1 hour and slice into 1/4" pinwheels- keep refrigerated.

PEANUT BUTTER PINWHEELS

Steps:

• In a bowl, cream shortening, peanut butter and sugar. Beat in egg and milk. Combine the flour, baking soda and salt; gradually add to creamed mixture. , Roll out between floured waxed paper into a 12x10-in. rectangle. Sprinkle chips to within 1/2 in. of edges. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 20-30 minutes or until easy to handle., Unwrap dough and cut into 1/2-in. slices. Place 1 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

PEANUT BUTTER AND JELLY PINWHEELS

Steps:

• Combine Butter Flavor CRISCO Shortening, JIF Creamy Peanut Butter, granulated sugar and brown sugar in large bowl. Beat at medium speed of electric mixer 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.
• Cut parchment paper to line 17 x 11-inch pan. Press dough out to edges of paper. Spread with SMUCKER'S Seedless Red Raspberry 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 nuts. Press on any extra nuts. Wrap in plastic wrap. Place in plastic bag. Refrigerate overnight.
• Heat oven to 375 degrees F. Spray baking sheet with CRISCO No Stick Cooking Spray. Unwrap dough. Cut into 1/2-inch slices. Place slices 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 cooling rack.