Best Peanut Butter And Jelly Stromboli Recipes

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TRADITIONAL PEANUT BUTTER AND JELLY



Traditional Peanut Butter and Jelly image

Nothing fancy, just a classic. Either smooth or crunch peanut butter is acceptable. Classically, the jelly is either strawberry or grape.

Provided by gourmetmomma

Categories     One Dish Meal

Time 2m

Yield 1 serving(s)

Number Of Ingredients 3

2 slices sandwich bread
2 tablespoons peanut butter
2 teaspoons grape jelly or 2 teaspoons strawberry jam

Steps:

  • Spread the peanut butter on one piece of bread.
  • Spread the jelly on the other side.
  • Put the two pieces of bread together to form a sandwich.
  • Toddler adaptation: cut off crusts before serving.

Nutrition Facts : Calories 358.4, Fat 17.8, SaturatedFat 3.6, Sodium 491.6, Carbohydrate 41.4, Fiber 3.3, Sugar 12.3, Protein 11.9

PEANUT BUTTER AND JELLY BARS



Peanut Butter and Jelly Bars image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1 1/2 cups sugar
2 large eggs
2 1/2 cups smooth peanut butter
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1 1/2 cups strawberry jam, or other flavor
2/3 cup salted peanuts, roughly chopped

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
  • Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
  • Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.

PEANUT BUTTER AND JELLY BARS



Peanut Butter and Jelly Bars image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 24 bars

Number Of Ingredients 10

1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
  • In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
  • Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

CRUNCHY FRIED PB AND J



Crunchy Fried PB and J image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 cup chunky peanut butter
Eight 1-inch-thick slices Pullman bread
1 cup good raspberry preserves
2 bananas, sliced thin on the bias
2 cups plain potato chips with ridges
3 large eggs, beaten
2 cups cinnamon square cereal, crushed by hand in a re-sealable plastic bag
8 tablespoons (1 stick) unsalted butter

Steps:

  • Spread the peanut butter on 4 slices of bread and the raspberry preserves on the other 4 slices. Add the bananas and a nice pile of chips on top of the peanut butter slices; sandwich with the raspberry preserve slices.
  • Place the eggs and cereal in separate shallow bowls. Heat a 12-inch nonstick skillet over medium-low heat and melt 2 tablespoons of the butter. Dip a sandwich in the eggs, then the cinnamon cereal, pressing down to make sure the cereal adheres to both sides. Repeat with the other sandwiches.
  • In batches, fry the sandwiches low and slow until golden brown, 2 to 3 minutes per side, adding more butter to the pan as needed. Cut the sandwiches in half on the diagonal and serve.

PEANUT BUTTER AND JELLY STROMBOLI



Peanut Butter and Jelly Stromboli image

Here's a great combination that kids and adults will both enjoy! Peanut butter and jelly meets pizza for a great lunch or party pizza!

Provided by Jennica Reis

Categories     Appetizers and Snacks     Pastries

Time 36m

Yield 4

Number Of Ingredients 6

1 tablespoon all-purpose flour, or as needed
1 (1 pound) loaf frozen bread dough, thawed
1 cup peanut butter
¾ cup grape jelly
1 egg, beaten
2 tablespoons white sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Dust a flat work surface with flour; roll bread dough into an oval shape that is 1/4-inch thick.
  • Spoon peanut butter into a microwave-safe bowl; melt in the microwave at 50% power for 45 seconds. Spread evenly over dough with a spatula.
  • Pour grape jelly into a microwave-safe bowl; melt in the microwave at 50% power for 20 seconds. Spread over peanut butter with the spatula.
  • Roll dough lengthwise toward you and shape into a 'U'; transfer to a nonstick baking sheet. Brush egg over dough; sprinkle sugar on top.
  • Bake in the preheated oven until golden brown, about 15 minutes. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 905.6 calories, Carbohydrate 116.4 g, Cholesterol 46.5 mg, Fat 38.3 g, Fiber 8.5 g, Protein 29.3 g, SaturatedFat 7.2 g, Sodium 949.2 mg, Sugar 55.1 g

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