PB&J Love Letters for National PB&J Day!

As most of you know, I always try to have "grab and go" breakfast items for Brent and myself for those "I was in the shower for HOW LONG?!?" mornings. 

I usually have my homemade granola bars hanging around, but I decided to change it up with these homemade PopTart-like pocket pies...which I think should be called "love letters"...because you will fall in love with them, as I have.

And,  I mean, who doesn't love PopTarts?

And here's another question. WHY is it that peanut butter toast is a breakfast food, toast with jam is a breakfast food, but a peanut butter sandy is SO NOT breakfast food territory???

I'm here to change that stereotype with these PB&J Love Letters.

I also made these in honor of National PB&J Day, which is tomorrow!

So I'm giving you one day to get to the grocery store and grab the whole 3 ingredients (if you don't already have them...) that it takes to make these sweet & salty letters of love: 

peanut butter, jelly, and 1 can of seamless crescent dough.

Roll the dough out onto a sheet of parchment. 

You may need to take a rolling pin (or just use the Pam spray can, like me) to even out the dough.

Using a pizza cutter, trim the sides so the dough resembles a large rectangle shape.

Cut the dough into 8 rectangles.

Save the dough trimmings!

I like to use Bonne Maman Preserves for baking, but any good-quality preserve, jam, or jelly will work!

Yippy Skippy!

Drop 1 Tbsp each of the fruit preserves on 4 of the rectangles.

Drop 1 Tbsp each of the peanut butter on the other 4 rectangles.

Spread the preserves and peanut butter around a little bit to flatten it out.

Pull the peanut butter side over on top of the preserves side.

Using a fork, seal the edges of each love letter.

Tada!

And remember those dough scrappies?

Roll them out on a sheet of parchment.

Using a cookie dough cutter (hearts for love letters...), cut shapes out of the remaining dough.

Place shapes on top of love letters.

Beat 1 egg with 1 tsp water in a small bowl to create an egg wash. (This is optional).

Lightly brush egg wash over tops of love letters. 

The egg wash will just make the tops shiny and pretty, but will not affect the overall flavor.

Sprinkle the tops with coarse cane sugar.

Bake at 375 degrees for 10-15 minutes, or until tops are a light golden brown.

I actually over-baked these guys a little bit. 

They bake up quick, so keep an eye on them!

I really really love these, and they are SO customizable. 

The filling combinations are endless!

Classic, simple, and DEEEELICIOUS!

PB&J Love Letters

Ingredients:

• 1 can seamless croissant dough
• 4 Tbsp peanut butter
• 4 Tbsp strawberry fruit spread
• 1 egg (optional)
• 1 tsp water
• 1 Tbsp coarse cane sugar (optional)

Directions:

1. Preheat oven to 375 degrees
2. Roll croissant dough out on a sheet of parchment paper.
3. Use a rolling pin to spread out until thin and even in thickness.
4. Using a pizza cutter, trim sides to dough resembles one large rectangle.
5. Using pizza cutter, cut dough into 8 rectangles.
6. Spread 1 Tbsp of strawberry fruit spread on 4 dough squares.
7. Spread 1 Tbsp of peanut butter on remaining 4 dough squares.
8. Place peanut butter-topped dough on top of fruit spread-topped dough.
9. Using a fork, seal the edges of the dough squares, making "love letters".
10. Place the love letters on a parchment lined baking sheet.
11. Roll out remaining dough trimmings and, using a cookie cutter, cut into heart shapes and place on top of love letters.
12. In a small bowl, whisk together 1 egg with 1 tsp water.
13. Lightly brush egg wash on top of love letters and sprinkle with cane sugar.
14. Bake for 15 minutes, or until light golden brown on top.

Serve warm. 

Store at room temperature in an airtight container, but reheat in microwave or oven before re-serving.

ENJOY!