What is more kid friendly than a PB and J? Nothing that I can think of but I know a simple peanut butter and jelly sandwich can get a bit old. Here is my version of this classic. It is simply peanut butter and jelly between two pieces of dough and then baked. It is wonderful whether you eat it warm or cold but you definately need a tall glass of milk to complete it.
Peanut Butter and Jelly Pockets Recipe
rolled out pie crust dough (homemade or store bought)
1/4 cup peanut butter (recipe below or store bought)
2 tablespoons jelly, jam or preserves (I used raspberry)
- Roll out pie crust.
- Cut out four shapes of your choice. I used 4 inch diameter circles since it was close to sandwich size but you could do bigger or smaller depending on your preference.
- Evenly spread one heaping teaspoon in the middle of each dough shape keeping about 1/2 inch away from the edges.
- Drop one tablespoon of your desired fruit topping into the center of two of the dough shapes but do not spread it around.
- Place peanut butter only dough shapes on top of peanut and fruit topping dough shapes with the fillings together.
- With a fork, crimp the edges together to seal in the filling.
- Cut a small hole in the top of dough to allow steam to escape. I did an E on mine for Ellie, of course.
- Bake for approximately 10-13 minutes or until brown.
- Remove from oven and serve immediately or allow to cool for lunch tomorrow.
Peanut Butter Recipe
2 cups dry roasted unsalted peanuts
2 tablespoons honey
1/4 teaspoon salt
- Place all ingredients in food processor and process until smooth.
- For crunchy peanut butter, reserve 1/4 cup of peanuts from step one and add them after the mixture is smooth. Pulse 2-3 times until the newly added nuts are chopped.
Enjoy! I think I will try these again with some crescent dough next time. I love the buttery flakey dough. Yum!