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Peanut Butter 'n Jelly Pockets

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“This is a no-brainer recipe but (in my opinion) delicious! A definite kid pleaser (or for the kid at heart). Use any kind of jelly or jam you like - raspberry is good, grape, blueberry, etc.”
8 pockets

Ingredients Nutrition

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


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

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