Peanut Butter Roll Ups Recipes

PEANUT BUTTER AND JELLY ROLL-UPS

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 ROLL

Steps:

• Dust a clean dishcloth thoroughly with confectioners' sugar.
• Bring white sugar, water, and corn syrup to a boil in a saucepan. Do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
• Beat egg whites in a glass, metal, or ceramic bowl on low speed until soft peaks form, about 5 minutes. With mixer running, gradually pour hot syrup mixture into egg whites as they beat. Once all the syrup has been added, increase the speed to medium and beat until egg whites are thick, stiff and no longer glossy. The sides of the bowl should be cool to the touch.
• Dust rolling pin lightly with confectioners' sugar. Roll out egg white mixture on the dishcloth to a rectangle about 3/16-inch thick. Spread peanut butter evenly on top.
• Roll candy carefully into a log and let cool. Slice into pieces about 1/2-inch thick.

PEANUT BUTTER AND CUCUMBER ROLL-UPS

Steps:

• Spread peanut butter on the flat bread. Stay to the right side of the bread and spread the peanut butter so it comes to three of the four sides.
• Cut a 4" long piece of the cucumber. Seed and slice the cucumber into 1/4" x 4" sticks. Place cucumber sticks lengthwise from the left side of the flat bread so they will roll up.
• Sprinkle a little salt on the cucumbers.
• Begin rolling from the left side by folding the bread over a couple of cucumber sticks, roll the sandwich tightly to the end and press to seal.
• Turn the sealed side down and let rest for a minute.
• Either cut in half on the diagonal or slice into pin-wheels and enjoy!

BANANA PEANUT BUTTER FRENCH TOAST ROLL-UP RECIPE BY TASTY

Steps:

• Roll each slice of bread flat with a rolling pin. Carefully cut off the crusts.
• Spread desired amount of peanut butter and bananas along the edge of the bread, and roll up.
• In a bowl, combine eggs, milk, cinnamon, and vanilla.
• Dip each roll-up in egg mixture, and pan-fry in a buttered skillet until all sides are golden brown.
• Enjoy!

PEANUT BUTTER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt, eggs and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 14x9-in. rectangle. Spread 1/3 cup peanut butter to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13x9-in. baking pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until lightly brown. Combine frosting ingredients until smooth; frost warm rolls. Cool in pans on wire racks.

PEANUT BUTTER ROLL-UP

Steps:

• Spread peanut butter on tortilla.
• Sprinkle with raisins.
• Tightly roll.
• Microwave 30 sec or until warm.