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These Peanut Butter and Jelly Crescents are of my favorite Christmas Brunch Recipes and is perfect for entertaining during the holidays.
Christmas Day is extremely hectic at my house. The festivities usually start at the crack of dawn when my son’s eyes pop open and he scrambles to the tree to see what Santa brought.
MY LATEST VIDEOSThen it’s, off to my sister’s for more presents and fun. And, after that, we head to the in-laws for even more presents and dinner.
It’s a crazy day, but I wouldn’t want it any other way. I’m so glad that I’m able to spend the holidays with everyone that I love.
I usually ask my in-laws to come over first thing in the morning to watch my son open his presents. They love to see his reaction and he loves having them around.
Since this usually happens at an (ungodly) early hour, I like to have some Christmas brunch recipes made ahead of time for everyone to enjoy.
I don’t tend to go overboard, though, since I know that we will be stuffing our faces all day.
These Peanut Butter and Jelly Crescents are the perfect treat to have on hand.
I love that I can make them ahead of time – usually the day before. Then I just bake them off right before we are ready to eat.
The recipe starts with Pillsbury Crescent Rolls and I top them with a layer of Jif Peanut Butter and dollop of homemade strawberry jam.
Then I simply roll them up and bake ’em. It’s really that easy!
All of the ingredients are easily available at your local Price Chopper.
Christmas Brunch Recipes: Peanut Butter and Jelly Crescents
Peanut Butter and Jelly Crescents
Ingredients
- 1 tube refrigerated crescent rolls
- 1/8 cup peanut butter
- 1/8 cup strawberry jam
Instructions
- Preheat oven to 375 degrees.
- Unroll each crescent roll and separate into triangles.
- Spread an a thin layer of peanut butter on each triangle.
- Spread a thin layer of jam on each triangle.
- Roll each triangle, starting at the wide end.
- Place on a cookie sheet and bake for 15 minutes or until golden.
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- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
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