Peanut Butter Jelly Apple Roll Ups Recipes
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.
PEANUT BUTTER, JELLY & APPLE ROLL-UPS
Easy sweet instead of the fat full desserts we all enjoy and pay extra for. Your child will like it!
Provided by TishT
Categories Dessert
Time 22m
Yield 2 serving(s)
Number Of Ingredients 7
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 ROLL-UPS
Peanut butter, strawberry preserves, and cream cheese come together in this kid-pleasing tortilla roll-up.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 49.1 g, Cholesterol 11.9 mg, Fat 25.7 g, Fiber 5.2 g, Protein 16.8 g, SaturatedFat 6.5 g, Sodium 487.8 mg, Sugar 14 g
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- In 2-quart heavy saucepan, heat oil over medium heat to 350°F. In small bowl, mix cream cheese, peanut butter and 2 tablespoons sugar until well blended. Place remaining 1/2 cup sugar on plate. Set aside.
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- Remove the tortillas from the refrigerator and let them stand at room temperature for 10 minutes until they become soft & flexible.
- In a small bowl, combine the cream cheese and jelly. Spread one tortilla with a thin layer of the jelly mixture then top it with another tortilla.
- Spread the top tortilla with peanut butter and gently roll up the whole bread. After that, wrap them individually in plastic wrap.
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