Peanut Butter And Jelly Rolls Food

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 AND JELLY ROLLS

Steps:

• In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well.
• In small saucepan, heat 2 cups milk until very warm (120 to 130F); Add warm milk and 1/2 cup peanut putter to flour mixture.
• Blend at low speed until moistened; beat 3 minutes at medium speed.
• By hand, stir in an additional 2 to 2 1/4 cups flour until dough pulls cleanly away from sides of bowl.
• On floured surface, knead in 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes.
• Place dough in greased bowl; cover loosely with plastic wrap and cloth towel; Let rise in warm place (80 to 85F) until light and doubled in size, about 1 hour.
• Grease 2 9-inch square or round cake pans.
• Punch down dough several times to remove all air bubbles.
• Shape into ball; Roll into 18x12-inch rectangle; sprinkle with peanuts.
• Starting with 18-inch side, roll up tightly, pressing edges to seal.
• Cut into 18 slices; place in greased pans.
• Made deep thumbprint in center of each roll; fill each with 1 teaspoon grape jelly.
• Cover; let rise in warm place until light and doubled in size, about 30 to 45 minutes.
• Heat over to 350°F Uncover dough.
• Bake 25 to 35 minutes or until golden brown.
• Cool in pans about 5 minutes; Carefully remove from pans; cool on wire racks.
• In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency.
• Drizzle over rolls.

CHOCOLATE PEANUT BUTTER AND JELLY ROLLS

Steps:

• For the cake: Heat the oven to 375 degrees F. Line two 9 1/2-by-14-inch jelly-roll pans with parchment paper, leaving 1 inch of paper hanging over on all sides (this will help you lift the cakes out of the pan after baking). In the bowl of a stand mixer fitted with the whisk attachment, whip the yolks and 1 cup of the sugar on medium speed until the mixture is thick and fluffy, 3 to 4 minutes. Add the vanilla and mix for 1 minute. Scrape into a medium mixing bowl and set aside. Wash the stand mixer bowl and whisk very well (even the smallest amount of yolk will prevent the whites from whipping properly). Put the whites and salt in the mixer bowl whisk at medium speed until he whites become frothy. Slowly add the remaining 1/2 cup plus 2 tablespoons sugar. Increase the speed to high and whip until the whites become glossy and almost firm (the whites should not become dry). Remove the bowl from the mixer. Sift the cocoa over the egg yolk mixture and gently fold in one-third of the whites (this will help to prevent overmixing). Add the remaining whites and carefully fold until there are no visible streaks of white. Divide the batter between the two pans. Smooth the batter evenly with an offset spatula. Bake the cakes just until they have risen and feel like soft marshmallows, 8 to 10 minutes. Transfer the pans to wire racks and let the cakes cool to room temperature. Chill the cakes until cold, about 30 minutes. While the cakes are cooling, prepare the buttercream. For the peanut buttercream: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and peanut butter on medium speed until fluffy, about 2 minutes. Turn the speed to low, add the confectioners' sugar, salt and vanilla and mix for another 2 minutes. Add the cream, turn the speed to high, and beat for 1 minute. Cover and set aside. When cooled, remove the cakes from the refrigerator. Gently lift one cake from the pan, using the overhanging parchment as handles, and place it on a cutting board. Carefully separate the paper from the cake. Lay a piece of parchment on top of the cake and quickly flip the cake over. Remove the parchment and replace with a clean sheet of parchment. With a rolling pin, firmly roll over the cake to even it out and thin it out. Trim each cake to a 12-by-9-inch rectangle. Place in the freezer for 15 to 20 minutes; this firms it up, and if the cake is stuck to the parchment this allows you to flip one more time to release the paper. Repeat with the remaining cake. Spread a thin layer of jelly over the surface of both cakes. Divide the buttercream between the cakes and spread it evenly over the jelly, leaving a border at the top of one long side. (The rolls look best when the cake layer and buttercream layer are the same thickness.) Begin rolling up the cakes, one at a time, starting at a long side. The first roll is the most important-keep it tight. Continue rolling toward the top. It's best to go slowly and carefully. When you completed rolling a cake into a log, place it in the center of a new sheet of parchment. Take the paper above the roll and cover the roll with a little overlap. Now take a flat-edge utensil, like a bench scraper or a long spatula, and force it underneath the roll and push tight. This helps fill in any air pockets in the roll. Chill the rolls 15 to 20 minutes or overnight before cutting them; the colder, the better. For the chocolate shell: Put the chopped chocolate in a heatproof bowl and set it over a pan with 3 inches of simmering water. When the chocolate is completely melted, stir in the butter and oil. Set aside in a warm place.
• Remove the paper from the rolls. With a sharp knife, cut each roll into 6 even pieces; each will be about 2 inches wide. Place a screen over a sheet pan to allow excess chocolate to drip off. Working with one piece at a time, place a piece into the chocolate shell. Flip the piece over using a fork. Lift it out of the chocolate and tap off excess chocolate before setting it on the screen. Continue until each roll is completely coated. Move each roll slightly on the screen during drying so it doesn't stick. Once dry, carefully lift off the rolls and arrange them on a sheet pan. The rolls can be eaten right away or refrigerated, covered, for up to 4 days. Let them come to room temperature before serving.

TRADITIONAL PEANUT BUTTER AND JELLY

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.

PEANUT BUTTER, JELLY & APPLE ROLL-UPS

Steps:

• Microwave tortillas 10 seconds to soften.
• Spread each with a tablespoon of peanut butter and 2 tsp jam.
• Heat oven to 400°F.
• Place 2-3 apple wedges down the center of each tortilla.
• Roll up tortillas.
• Transfer rolls to baking sheet.
• Brush with melted butter.
• Combine sugar and cinnamon in a small cup.
• Sprinkle half of mixture on top of each roll.
• Bake 10 minutes or until golden brown.
• Let cool 5 minutes before eating.

PEANUT BUTTER AND JELLY SUSHI ROLLS

Steps:

• Remove crusts from bread. With a rolling pin or large soup can, completely flatten bread.
• Spread 1 tablespoon of peanut butter and 1 tablespoon of fruit spread on each slice of bread.
• Roll each slice into a tight spiral. Cut each spiral into 4 pieces.

CRISPY PEANUT BUTTER, JELLY, AND BANANA ROLL UP

Steps:

• Pre-heat the oven to 350 Degrees.
• Roll slice of bread with a rolling pin until flat.
• Spread Jelly on the flattened bread.
• Cut the 1/2 of a banana in half vertically. (the long way).
• Spread as much peanut butter as you like on the two banana halves and put the halves together.
• Place banana on the bread an roll it up. Pinch the ends of bread together as well as you can.
• Place on a cookie sheet with the pinched end down and cook for around 8 minutes or until bread is crispy.