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Mary Bernier
Ripon, Wisconsin
Peanut Butter and Honey Breakfast Pastries
Create take-along breakfast bars from crescents, honey and crunchy peanuts.
Peanut Butter and Honey Breakfast Pastries
- Prep Time 20 min
- Total 50 min
- Ingredients 7
- Servings 6
Ingredients
- 1/4 cup honey roasted peanuts, finely chopped
- 1/4 cup sugar
- 1 egg
- 1/4 cup milk
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
- 6 tablespoons Jif® Natural Creamy Peanut Butter Spread & Honey
- 3 teaspoons honey, if desired
Instructions
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Step1Heat oven to 350°F. Line large cookie sheet with parchment paper.
-
Step2In shallow bowl, mix peanuts and sugar. In another shallow bowl, beat egg and milk with wire whisk until blended. Set aside.
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Step3Unroll dough; press to 12x8-inch rectangle. Cut into six squares. Spread 1 tablespoon of the peanut butter spread over each square to with 1/2 inch of edges. Fold dough in thirds over filling, pressing ends and side seam to seal. Dip each pastry in egg mixture, allowing excess to drip off. Roll in peanut mixture. Place 3 inches apart on cookie sheet, seam side down.
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Step4Bake 11 to 17 minutes or until light golden brown. Remove to cooling rack; cool 10 minutes. Drizzle each with 1/2 teaspoon honey. Serve warm or cool.
Nutrition
310
Calories
17g
Total Fat
8g
Protein
31g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 310
- Calories from Fat
- 150
- Total Fat
- 17g
- 26%
- Saturated Fat
- 4 1/2g
- 23%
- Trans Fat
- 0g
- Cholesterol
- 30mg
- 11%
- Sodium
- 370mg
- 16%
- Potassium
- 60mg
- 2%
- Total Carbohydrate
- 31g
- 10%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 10g
- Protein
- 8g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 8%
- 8%
Exchanges:
1 1/2 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; 1/2 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
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