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Wed, Jul 09 2014 post by Kristi From ishouldbemoppingthefloor

Peanut Butter Jelly Bellies

My kids LOVE anything with PB&J. These Peanut Butter Jelly Bellies are the perfect breakfast {or anytime} treats that capture the classic flavor combination. And they're only THREE ing...

My kids LOVE anything with PB&J. These Peanut Butter Jelly Bellies are the perfect breakfast {or anytime} treats that capture the classic flavor combination.
And they're only THREE ingredients!

Peanut Butter Jellie Bellies are delicious for kids of all ages! So easy to make with Rhodes Dough.
Are these not the most fun? The classic sandwich...reinvented. In one of my Rhodes Bake N Serv cookbooks, there was a fun recipe that I made with my younger son: "Jam Bellies". They were delicious {and super simple}. He asked if he could dip his in some melted peanut butter to make it taste like a sandwich. I immediately started the wheels turning with this recipe: Peanut Butter & Jelly Bellies! From the brain of a seven year old...

You must try these Homemade (with Rhodes Dough) Peanut Butter Jellie Bellies!
They were yummy both hot out of the oven as well as at room temperature. The peanut butter drizzle was the perfect amount of peanut butter for these. 

Homemade Jellie Bellies are so easy with Rhodes Dough!

Ingredients:
- 12 Rhodes White Dinner Rolls, thawed and risen {until doubled in size}
- 1/2 cup grape or strawberry jelly
- {optional} 2 tablespoons butter, melted -OR- cooking spray
- 1/3 cup creamy peanut butter

Peanut Butter Jellie Bellies

Place your rolls on a cookie sheet or into a casserole dish {I've now made them both ways and prefer the casserole}. Using a well-rounded spoon {if you're worried it may "stick", you can either spray it with cooking spray or dip it into melted butter}, make an indention into each roll. Be careful not to press all the way through. Add a tablespoon of jelly to each roll.

Bake at 375 for 15-18 minutes. 

Ooey gooey Peanut Butter JEllie Bellies! Try them with Rhodes Dough!

Microwave your peanut butter for about 30 seconds. Add it into a zip-top bag and snip the corner. Liberally drizzle the peanut butter onto the warm rolls {you can squeeze as much or little as you like}. This was a great part of the recipe for the kids to help with.

Makes 12 "bellies". Recipe can easily be doubled or tripled.

Delicious Peanut Buttler Jellie Bellies, Make a batch for lunch!
So delicious! These were such a fun hit over here. 
My kids are asking for them all the time now! 


Need a luch or after school snack!  These Peanut Butter JEllie Bellies are perfect!
Peanut butter and jelly on a bed of yeasty goodness...
it doesn't get any better than that!

Print

Peanut Butter Jelly Bellies

Servings: | Skills: Beginning | Prep Time: 10 min (not including thaw time) | Bake Time: 15 min

Peanut Butter Jelly Bellies
5.0 / 5  (1 vote, 1 review )

Ingredients

12 Rhodes White Dinner Rolls, thawed and risen {until doubled in size}
1/2 cup grape or strawberry jelly
{optional} 2 tablespoons butter, melted -OR- cooking spray
1/3 cup creamy peanut butter

Instructions

Place your rolls on a cookie sheet or into a casserole dish. Using a well-rounded spoon {if you're worried it may "stick", you can either spray it with cooking spray or dip it into melted butter}, make an indention into each roll. Be careful not to press all the way through. Add a tablespoon of jelly to each roll.

Bake at 375 for 15-18 minutes. 
Microwave your peanut butter for about 30 seconds. Add it into a zip-top bag and snip the corner. Liberally drizzle the peanut butter onto the warm rolls {you can squeeze as much or little as you like}. This was a great part of the recipe for the kids to help with.

Makes 12 "bellies". Recipe can easily be doubled or tripled.

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