Peanut Butter 'n Jelly Pockets

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1 (16 1/3 ounce) can refrigerated buttermilk biscuits (Pillsbury Grands)
1/2 cup peanut butter
8 teaspoons jelly (or jam)





1 Preheat oven to 350°F Lightly grease a cookie sheet and set aside.
2 Separate dough into 8 biscuits; flatten each into a round (about 5-6 inches).
3 Spoon about 1 Tablespoon of peanut butter (use more or less to taste) onto each round; top with 1 teaspoon of jelly.
4 Fold each biscuit in half over filling and crimp edges to seal.
5 Place on cookie sheet and bake for 15 minutes or until browned.
6 *Filling*will*be*HOT!* Let cool for at least 10 minutes before enjoying!


Active Time: 15 Minutes
Total Time: 30 Minutes
Yield: 4 Servings

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