Peanut Butter and Honey Breakfast Pastries


  • 1/4 cup honey roasted peanuts, finely chopped
  • 1/4 cup sugar
  • 1 egg
  • 1/4 cup milk
  • 1 can Pillsbury™ refrigerated Crescent Dough Sheet
  • 6 tablespoons Jif® Natural Creamy Peanut Butter Spread & Honey
  • 3 teaspoons honey, if desired


1 _ Heat oven to 350°F. Line large cookie sheet with parchment paper.

2 _ In shallow bowl, mix peanuts and sugar. In another shallow bowl, beat egg and milk with wire whisk until blended. Set aside.

3 _ Unroll dough; press to 12x8-inch rectangle. Cut into six squares. Spread 1 tablespoon of the peanut butter spread over each square to with 1/2 inch of edges. Fold dough in thirds over filling, pressing ends and side seam to seal. Dip each pastry in egg mixture, allowing excess to drip off. Roll in peanut mixture. Place 3 inches apart on cookie sheet, seam side down.

4 _ Bake 11 to 17 minutes or until light golden brown. Remove to cooling rack; cool 10 minutes. Drizzle each with 1/2 teaspoon honey. Serve warm or cool.