Petite Peanut Butter Breakfast Pastries

By Sherry Coleman Collins, MS, RDN, LD


Preheat oven to 375 degrees. Lightly dust countertop and roll pie crust out and trim into 12”x9” rectangle and cut into 12 pieces (roughly 3” square), to make 6 pastries. You can discard the scrap dough, or press into a dough ball and roll out for 2 more pastries. Put 1 teaspoon each peanut butter and jam in the center of 3 of the squares, spreading evenly, but leaving a ¼ inch border to seal. If using the chocolate bar, spread peanut butter, then place 1 square of chocolate in the center of each. Brush the edge with egg, then place a piece of pie crust on top. With a fork, seal the edges, then brush the top with egg and sprinkle with sugar (and cocoa if using chocolate). Move pastries to sheet pan and bake for 10-15 minutes, watching carefully to prevent burning.


Nutrition information per serving:

Calories: 230

Calories from Fat: 130

Fat: 14 g

Trans fats:  0 g

Cholesterol: 25 mg

Carbohydrate: 22 g

Protein: 5 g

Sodium: 150 mg

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