PB&J Breakfast Danish

By booboo2175

Ingredients

• 1 package (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1/4 cup Jif® Creamy Peanut Butter
• 1 teaspoon vanilla
• 1 egg, separated
• 1 can Pillsbury® Grands!® Flaky Layers refrigerated Butter Tastin'® biscuits
• 1/3 cup Smucker’s® Seedless Strawberry Jam

Details

Adapted from pillsbury.com

Preparation

Step 1

1
Heat oven to 350°F. Line 15x10-inch pan with sides with parchment paper.
2
In medium bowl, beat cream cheese, sugar, peanut butter, vanilla and egg yolk with electric mixer on medium speed 1 minute or until fluffy, scraping sides of bowl if necessary; set aside.
3
Arrange biscuits in 2 rows of 4 biscuits in center of pan, with sides of biscuits just touching. Press or roll biscuits to 14x9-inch rectangle. Spread cream cheese mixture over dough to within 1/2 inch of edges. Using parchment paper, bring long sides of dough over filling, overlapping slightly in center. With fork, lightly beat egg white; brush over top and sides of dough.
4
Bake 25 to 35 minutes or until golden brown. Cool 10 minutes. Spoon and spread jam down center of pastry. Carefully remove to serving plate. Serve warm.