Peanut butter and jelly pinwheels
Try this Peanut butter and jelly pinwheels recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 14
vegetarian
white meat free
tree nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 package pillsbury reduced fat crescent rolls
- 1/4 cup no sugar added jam (i used raspberry)
- 3 tbsp peanut butter chips
- Carbohydrate 0.586799999503948 g
- Cholesterol 0 mg
- Fat 1.51169999872208 g
- Fiber 0.179999999847837 g
- Protein 0.752699999363705 g
- Saturated Fat 0.315299999733461 g
- Serving Size 1 1 Serving (3g)
- Sodium 13.7699999883595 mg
- Sugar 0.406799999656111 g
- Trans Fat 0.0450899999618832 g
- Calories 18 calories
Preheat oven to 350F, spray a baking sheet and set aside.Lay out your crescent rolls in two strips of 4. Using your fingers seal up any cracks.Spread 2 Tbsp of jam onto each piece, then sprinkle 1.5 Tbsp peanut butter chips on each roll, spread the chips out to cover as much as you can.Roll up and place in freezer for 5-10 minutes to help firm up, it will be easier for cutting them.Cut each roll into 7 pinwheels and bake for approx. 12-14 minutes.Each pinwheel is 3sp or 2pp.Nutritional info, per pinwheel.. Calories 73.. Fat 2.7g.. Saturated fat 1.3g... Carbs 10.2g... Fiber 0.2g... Sugars 4.1g... Protein 1.8g
