PB&J Breakfast Danish

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  • 30 min prep time
  • 1 hr 15 min total time
  • 7 ingredients
  • 8 servings

Ingredients

1
package (8 oz) cream cheese, softened
1/4
cup sugar
1/4
cup Jif® Creamy Peanut Butter
1
teaspoon vanilla
1
egg, separated
1
can Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin'® biscuits
1/3
cup seedless strawberry jam

Directions

  1. 1 Heat oven to 350°F. Line 15x10-inch pan with sides with parchment paper.
  2. 2 In medium bowl, beat cream cheese, sugar, peanut butter, vanilla and egg yolk with electric mixer on medium speed 1 minute or until fluffy, scraping sides of bowl if necessary; set aside.
  3. 3 Arrange biscuits in 2 rows of 4 biscuits in center of pan, with sides of biscuits just touching. Press or roll biscuits to 14x9-inch rectangle. Spread cream cheese mixture over dough to within 1/2 inch of edges. Using parchment paper, bring long sides of dough over filling, overlapping slightly in center. With fork, lightly beat egg white; brush over top and sides of dough.
  4. 4 Bake 25 to 35 minutes or until golden brown. Cool 10 minutes. Spoon and spread jam down center of pastry. Carefully remove to serving plate. Serve warm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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