"Peanut Butter-licious" Ring-a-Rounds

Peanut butter meets chocolate with a hint of banana in a scrumptious breakfast treat.

–

Save & Share

Servings 12

false

( 11 ) Ratings

11 Ratings

5 Stars 55%

4 Stars 18%

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

22484dc2-b6b3-4595-8819-04c5ca08cff7

Bake-Off® Contest 43, 2008

Erika Couch

Frederick, Maryland

ingredients 11
Prep Time 25 min
Total Time 50 min

Ingredients

Rolls

1/3: cup powdered sugar

1/4: cup JIF® Creamy Peanut Butter

2: tablespoons LAND O LAKES® Butter, softened

1/2: teaspoon banana extract

2: cans (11 oz each) Pillsbury® refrigerated original breadsticks (12 breadsticks each)

Glaze

1/2: cup Hershey's® milk chocolate baking chips

3: tablespoons LAND O LAKES® Butter

2: teaspoons light corn syrup

1/8: teaspoon vanilla

1/8: teaspoon banana extract

1/4: cup Fisher® Chef's Naturals® Pecan Chips

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 375°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. In small bowl, stir powdered sugar, peanut butter, 2 tablespoons butter and 1/2 teaspoon banana extract until smooth; set aside.
2 Unroll both cans of dough on cutting board; divide into 4 equal sections along center perforations. Spread about 1/4 cup peanut butter mixture over each of 2 dough sections. Place remaining dough sections over filling. Using sharp knife, cut along perforations into 12 strips. Gently stretch each strip until about 10 inches long. Twist each strip 4 or 5 times. Coil each strip into pinwheel shape; tuck end under. Place 2 inches apart on cookie sheet.
3 Bake 12 to 18 minutes or until golden brown. Remove rolls from cookie sheet to cooling rack placed on waxed paper. Cool 10 minutes.
4 Meanwhile, in 2-quart saucepan, melt chocolate chips, 3 tablespoons butter and the corn syrup over medium heat, stirring occasionally, until chocolate chips are melted and mixture is smooth. Stir in vanilla and 1/8 teaspoon banana extract.
5 Drizzle glaze over warm rolls. Sprinkle each with 1 teaspoon pecan chips. Serve warm or at room temperature.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll

Calories: 290
Calories from Fat: 120),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 400mg; 400%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 0g 0% Sugars 11g 11% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;