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Peanut Butter and Jelly Cups
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Peanut Butter and Jelly Cups

Peanut Butter and Jelly Cups

A plain frozen biscuit transforms into a breakfast Danish that's a PBJ-lover's dream. MORE + LESS -

Servings: 46 servings (1 serving = 1 Cup)
INGREDIENT
WEIGHT
MEASURE
Strawberry jelly
1 lb 8.00 oz
2 1/4 cups
Peanut butter, creamy
12 oz
1 1/3 cups
Water, cool approx. 72°F
12 oz
1 cup
Dough
  1. Thaw and cover biscuit dough on parchment-lined sheet pan for at least 1 hour under refrigeration.
  2. Press thawed dough into greased jumbo muffin pans to line each cup.
  3. Place 0.5 oz (#70 scoop) of jelly in the bottom of each pan and bake.
BAKE:
TEMP
TIME
Convection Oven*
325°F
12-17 minutes
Standard Oven
375°F
17-22 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 6 minutes of baking.
Finishing
  1. Melt peanut butter and water on low heat until it becomes a caramel-like consistency.
  2. Drizzle 0.5 oz of peanut butter over top of baked cup. Serve either warm or room temperature.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 Cup
Calories
300
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
380mg
16%
Total Carbohydrate
39g
13%
Dietary Fiber
2g
10%
Sugars
11g
Protein
6g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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