Recipe by egruninger01
"My kids and I made up this recipe one day for lunch. The juxtaposition of the Cheddar, pears, and peanut butter is yummy and decently healthy for kids. I'm sure there are a dozen variations that would be equally delicious and quick, but this is what we had on hand that day!"
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1 (8 ounce) package
refrigerated crescent rolls
peanut butter, divided
Asian pear, chopped - divided
ground cinnamon, divided
shredded Cheddar cheese, divided
I really wanted to try these to have something other than traditional sandwiches to put in my kids lunches... I used the AR magazine "from our kitchen" suggestions. I fed them to my three kids plus two of their friends (ages 6, 8, 7, 8, 9)... they ate them up but all complained it was too much peanut butter and cinnamon was too strong. The pockets were good, and I will try them again... however here are some changes I will try: a little less PB, less cinnamon and possibly mix with just a bit of sugar, more cheddar in each pouch. I also wonder if it could be better with pie crust? I guess that would be making it less healthy, though!
I've been wanting to try these for a while and was quite please with the result. If you put in the right amount of peanut butter it comes out good. Also make sure to put in plenty of cinnamon. A relative suggested using honey instead of peanut butter and cheese, but honestly I thought the cheese (although hard to taste) was a good addition. Overall, I would recommend it.
Couple recommendations. First, try to make your crescent dough as square as possible, as that will help when you fold it into a triangle. I would suggest using the peanut butter sparingly, as it can easily overpower the delicate flavor of the pear and even the sharpness of the cheddar. Next time, I’m going to try substituting TJ’s cookie butter for the peanut butter. I sprinkled some cinnamon-sugar on the top after they came out of the oven, and that added a little sweetness. Easy to make, and it was enjoyed for a lazy Saturday breakfast.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 225
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