Peanut Butter And Jelly Roll Ups Recipes

PEANUT BUTTER AND JELLY ROLL-UPS

Steps:

• Combine softened cream cheese and preserves in a small bowl until well blended.
• Spread tortillas with peanut butter to within 1/2 inch of edges of tortillas.
• Top peanut butter with cream cheese mixture, to within 1/2 inch of edges. Carefully roll up the 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 4-8 angled slices.

PEANUT BUTTER, JELLY & APPLE ROLL-UPS

Steps:

• Microwave tortillas 10 seconds to soften.
• Spread each with a tablespoon of peanut butter and 2 tsp jam.
• Heat oven to 400°F.
• Place 2-3 apple wedges down the center of each tortilla.
• Roll up tortillas.
• Transfer rolls to baking sheet.
• Brush with melted butter.
• Combine sugar and cinnamon in a small cup.
• Sprinkle half of mixture on top of each roll.
• Bake 10 minutes or until golden brown.
• Let cool 5 minutes before eating.

PEANUT BUTTER AND JELLY ROLLS

Steps:

• In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well.
• In small saucepan, heat 2 cups milk until very warm (120 to 130F); Add warm milk and 1/2 cup peanut putter to flour mixture.
• Blend at low speed until moistened; beat 3 minutes at medium speed.
• By hand, stir in an additional 2 to 2 1/4 cups flour until dough pulls cleanly away from sides of bowl.
• On floured surface, knead in 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes.
• Place dough in greased bowl; cover loosely with plastic wrap and cloth towel; Let rise in warm place (80 to 85F) until light and doubled in size, about 1 hour.
• Grease 2 9-inch square or round cake pans.
• Punch down dough several times to remove all air bubbles.
• Shape into ball; Roll into 18x12-inch rectangle; sprinkle with peanuts.
• Starting with 18-inch side, roll up tightly, pressing edges to seal.
• Cut into 18 slices; place in greased pans.
• Made deep thumbprint in center of each roll; fill each with 1 teaspoon grape jelly.
• Cover; let rise in warm place until light and doubled in size, about 30 to 45 minutes.
• Heat over to 350°F Uncover dough.
• Bake 25 to 35 minutes or until golden brown.
• Cool in pans about 5 minutes; Carefully remove from pans; cool on wire racks.
• In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency.
• Drizzle over rolls.

PEANUT BUTTER AND JELLY ROLL-UPS

Steps:

• Combine softened cream cheese and preserves in a small bowl until well blended.
• Spread tortillas with peanut butter to within 1/2 inch of edges of tortillas.
• Top peanut butter with cream cheese mixture, to within 1/2 inch of edges. Carefully roll up the 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 4-8 angled slices.