PB&J Pockets
Theresa Gates
This recipe was an entry into Sun Flour Mills' Baking Contest. These little pockets are perfect for a grab and go lunch!
Prep Time 1 hour hr 30 minutes mins
Cook Time 30 minutes mins
Total Time 2 hours hrs
- 1 box Sun Flour Mills Rolls & Sandwich Bread Mix
- 2 eggs
- ¼ cup oil
- 1 ⅔ cup warm water
- 1 TBSP apple cider vinegar
- 1 jar peanut butter
- 1 jar jelly
Prep:
Using 1-2 Tbsp of peanut butter, make 20 dollops onto a cookie sheet lined with parchment paper. Using the back of a wet spoon (keep wetting to avoid sticking) smooth out the peanut butter into approx 3 inch diameter circles. Make sure your peanut butter rounds are smaller than your English muffin tin.
Using approx 1 TBSP of jelly, place a spoonful in the middle of 10 of the peanut butter rounds.
FREEZE for at least 1 hour. Make the dough (according to instructions) while you wait.
Once frozen, take a un-jellied peanut butter round and place it on top of a jellied round. Press the ends together to form a small seal around the jelly.
Place in the center of your prepared English muffin tin.
Dough:
PREPARE dough as directed on the box.
WRAP the bottom of your english muffin tins in tin foil so dough does not leak out. Spray liberally with non-stick cooking spray.
FILL each round with approx. 2 TBSP of dough. Smooth out using the back of a wet spoon until evenly layered in the bottom of your tin.
PLACE your prepped peanut butter and jelly rounds in the middle of the dough.
ADD 3 TBSP dough on top and spread, covering the peanut butter and making sure it is spread all the way to the edges as to form a seal.
BAKE at 350°F for 30 minutes.
COOL before eating.