Peanut Butter 'n Jelly Pockets

Recipe by flower7
READY IN: 30mins
YIELD: 8 pockets
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 1/3 ounce) can refrigerated buttermilk biscuits (Pillsbury Grands)
  • 12
  • 8
    teaspoons jelly (or jam)
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DIRECTIONS

  • Preheat oven to 350°F Lightly grease a cookie sheet and set aside.
  • Separate dough into 8 biscuits; flatten each into a round (about 5-6 inches).
  • Spoon about 1 Tablespoon of peanut butter (use more or less to taste) onto each round; top with 1 teaspoon of jelly.
  • Fold each biscuit in half over filling and crimp edges to seal.
  • Place on cookie sheet and bake for 15 minutes or until browned.
  • *Filling*will*be*HOT!* Let cool for at least 10 minutes before enjoying!
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