Start your day with a delightful twist on a classic favorite! These SKIPPY® Peanut Butter and Jelly Rolls capture the nostalgic flavors of a peanut butter and jelly sandwich in a warm, flaky pastry. Perfect for breakfast, these rolls are easy to make and offer a delicious combination of creamy peanut butter, sweet raspberry preserves, and crunchy peanuts.
Ingredients
10 rolls
| 3 | tablespoons SKIPPY® Creamy Peanut Butter, divided |
| 2 | tablespoons milk |
| ½ | teaspoon vanilla extract |
| 1 | cup powdered sugar |
| 1 | (8-ounce) tube crescent roll dough sheet |
| 2 | tablespoons butter, softened |
| ¼ | cup raspberry preserves |
| ¼ | cup chopped roasted peanuts |
| 3 | tablespoons granulated sugar |
Directions
Heat oven to 375°F.
In small bowl whisk together 1 tablespoon peanut butter, milk and vanilla extract. Gradually whisk in powdered sugar until smooth. Set aside.
Unroll dough sheet onto lightly floured surface.
Roll to 12 x 8-inch rectangle.
Stir together butter and remaining 2 tablespoons peanut butter until smooth.
Spread mixture evenly over dough sheet.
Spread preserves over peanut butter mixture.
Sprinkle peanuts and granulated sugar over preserves.
Roll lengthwise and cut into 10 (1 1/2-inch) slices.
Place in lightly greased 8-inch cake pan cut sides up.
Bake 25 minutes or until cooked through and lightly browned.
Drizzle with reserved peanut butter mixture.
