PB J-Loaf

I guess you can call this an experiment gone wrong in a good way. I remember watching an episode of Unwrapped from Food Network that showcased this place that made peanut butter and jelly pizzas. Totally cool idea. I've been wanting to try it out for quite a while and finally had the time to do it. I wasn't quite feeling well when I decided to make this, so I didn't want to take the effort to make dough from scratch. Luckily, I had a can of Pillsbury classic pizza crust in the fridge.

Pillsbury dough comes like a large rectangular sheet. I had cut it in half and balled up each trying to reshape it in a circular dough shape. I pressed it down stretching it to a fairly decent size and did the usual things with pizza. Placed the toppings and added some cinnamon sugar on the crust to make it like cinnamon sticks and baked for 20 min. I used Jiff Natural Creamy Peanut Butter and Smuckers Strawberry Preserve.

When I opened the oven door, it was no pizza, but a small roundish loaf. The jam had slid down the sides and slightly caramelized on the silpat, so I added a little more on the top after removing it from the baking sheet. The peanut butter was still creamy. The inside was like bread with a hint of a cinnamon crust. This is definitely a dessert piece. Just like the sandwich, but in a different way.

An experiment gone wrong in a good way.





PB J-Loaf

Pillsbury Classic Pizza dough (Halved)
Creamy Peanut Butter
Strawberry Preserve

1 tsp Cinnamon
1 tsp Sugar


Preheat oven 425˚F.

Ball up the dough. You'll want any showing creases to be at the bottom. Press it down into the familiar pizza shape.

Combine the cinnamon and sugar in a small saucer. Heat peanut butter and strawberry preserve, separately, in the microwave for 30-45 seconds to soften. Then spread an even layer of each. Sprinkle the cinnamon sugar mix around the crust. Place on a baking sheet with a silpat or lightly greased pan and bake for 15-20 min. Add extra preserve on top before serving.

Cream Cheese Mushroom Puffs

So here's what I did with the other half of those white sliced mushrooms I had bought a few days ago. I had another roll of the Pillsbury dough sheet in the fridge, so I figured why not a little party appetizers for a small group. You can also use puff pastry, if you can't find the flaky dough sheet. Some markets usually don't stock all products of a certain brand, which can be a headache sometimes.

I tried sealing them up like little dim sum dumplings, but the dough was being uncooperative with me that day. Some opened up during baking, some remained sealed. But I must admit, I liked how they turned out.

I may enter this into the Pillsbury bake-off competition along with the pesto pockets I'm working on. (Pesto Pockets) I've got a week to decide. This will roughly make 8-10 Depending how many squares you want to make. It's definitely flexible.


Cream Cheese Mushroom puffs.

2 oz cream cheese (around 4 Tbsp)
12 small white mushroom - diced (or which ever mushroom you prefer)
1/2 medium onion - diced
1 can Pillsbury Creations dough sheet or 1 sheet puff pastry
1 Tbsp Olive oil
1 tsp Butter or margarine


In a saute pan, heat oil and melt butter on a medium to low. Sweat onions when butter is nearly melted. You'd want them to have a nice soft and floppy texture to them. Then add the mushrooms. Season with a little salt and pepper to taste. Cook for about 5min.

Place the mushrooms in a small bowl and add in the cream cheese. Mix to combine well. It'll make it into creamy mix.

Cut the dough sheet in 8 to 10 square pieces. Place a teaspoon of the mushroom mix at the center of each square. Bring the corners together and crimp the edges to seal.

Place the puffs on a baking sheet. Bake for 10-15min or until crust is golden brown.


Eat one, you'll have to have another.