Peanut butter has been a family staple for generations. Most kids grow up on peanut butter and jelly sandwiches, as well as peanut butter cookies. But the uses for peanut butter are almost endless. There’s peanut butter fudge and even peanut butter sauce to go with chicken for a main course.
If you’re a peanut butter fan, there’s nothing like a breakfast of bacon and eggs served with these peanut butter crescent rolls. In addition to peanut butter, they’re made with honey, a delicious combination.
They’re also quick and easy to make, so you don’t have to wait until the weekend to whip some up for your family. They’re sure to love them.
PEANUT BUTTER CRESCENT ROLLS
1/4 cup peanut butter
3 tablespoons honey
1 tablespoon margarine or butter, softened
1 (8-ounce) tube refrigerated crescent dinner rolls
1/2 cup powdered sugar
1 tablespoon peanut butter
1 teaspoon margarine or honey, softened
4 teaspoons milk
2 tablespoons chopped roasted peanuts
Heat oven to 375 degrees. In small bowl, blend 1/4 cup peanut butter, 3 tablespoons honey and 1 tablespoon margarine until smooth. Separate dough into 4 rectangles; firmly press perforations to seal. Cut each rectangle in half lengthwise.
Spread 2 teaspoons peanut butter mixture down center of each rectangle. Fold dough over filling, stretching gently to cover; press edges to seal. Place rolls on cookie sheet sprayed lightly with cooking spray. Coil each into a spiral with seam on the inside; seal ends by tucking under dough.
Bake at 375 degrees for 12 to 15 minutes or until golden brown. Remove from pan to cool.
In another small bowl, blend all glaze ingredients except peanuts until smooth. Drizzle over warm rolls; sprinkle with chopped peanuts. Makes 8 rolls.
If glaze seems too thick, you can add 1-2 more teaspoons of milk, adding one at a time until you get the right consistency.
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