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Peanut Butter and Guava Jelly Sandwiches

  • Prep 5 min
  • Total 20 min
  • Ingredients 4
  • Servings 8

Ingredients

1
package of Pillsbury™ Grands!™ Refrigerated Biscuits
8
teaspoons of creamy peanut butter
8
teaspoons of guava jelly
8
one inch slices of Mexican queso fresco

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Serve these PB & GJ sandwiches with a nice cold glass of milk. Milk still goes best with peanut butter and jelly.

True story. One of my closest friends in grammar school used to bring peanut butter and jelly sandwiches to school every day. My mother never sent me to school with PB & J. Peanut butter was not something that was widely eaten in Spain in the 60’s and 70’s. So I played the role of the Spanish kid, bringing slices of Tortilla Española on Italian bread or exotic cold cut sandwiches to school. But not my buddy. She had peanut butter and jelly… every day! I was secretly a little jealous. Today my daughters go to a school with a tree nut policy, so I don’t send them in with peanut butter and jelly sandwiches. But I do offer it to them at home. Here’s a twist on this classic American recipe that my girls love. I bet your kids will like them, too!

These “sandwiches” make a great after school snack or dessert.

Directions

  • 1 Preheat the oven to 350°F. Meanwhile, open the Pillsbury Grands!® Refrigerated Biscuits as directed on the package. Place the 8 dough pieces on a greased baking sheet. Using a teaspoon, press down in the center of each piece of dough to make an indentation.
  • 2 Place a teaspoon of the peanut butter into each of the 8 each indentation in the biscuits. Add a teaspoon of the guava jelly. Finally, top off each round with a slice of the queso fresco.
  • 3 Place in oven for approximately 13 to 17 minutes. When the Grands!® Frozen Biscuits are lightly browned, remove the sheet from the oven.
  • 4 Allow the biscuits to cool, place them on the table, call the kids… and POOF! watch them disappear.

True story. One of my closest friends in grammar school used to bring peanut butter and jelly sandwiches to school every day. My mother never sent me to school with PB & J. Peanut butter was not something that was widely eaten in Spain in the 60’s and 70’s. So I played the role of the Spanish kid, bringing slices of Tortilla Española on Italian bread or exotic cold cut sandwiches to school. But not my buddy. She had peanut butter and jelly… every day! I was secretly a little jealous. Today my daughters go to a school with a tree nut policy, so I don’t send them in with peanut butter and jelly sandwiches. But I do offer it to them at home. Here’s a twist on this classic American recipe that my girls love. I bet your kids will like them, too!

Rate and Comment

María Amelia Bazdekis María Amelia Bazdekis
September 24, 2015

True story. One of my closest friends in grammar school used to bring peanut butter and jelly sandwiches to school every day. My mother never sent me to school with PB & J. Peanut butter was not something that was widely eaten in Spain in the 60’s and 70’s. So I played the role of the Spanish kid, bringing slices of Tortilla Española on Italian bread or exotic cold cut sandwiches to school. But not my buddy. She had peanut butter and jelly… every day! I was secretly a little jealous. Today my daughters go to a school with a tree nut policy, so I don’t send them in with peanut butter and jelly sandwiches. But I do offer it to them at home. Here’s a twist on this classic American recipe that my girls love. I bet your kids will like them, too!