Peanut Butter 'N Jelly Pockets - cooking recipe

Ingredients

1 (16 1/3 ounce) can refrigerated buttermilk biscuits (Pillsbury Grands)
1/2 cup peanut butter
8 teaspoons jelly (or jam)

Preparation

Preheat oven to 350\u00b0F Lightly grease a cookie sheet and set aside.
Separate dough into 8 biscuits; flatten each into a round (about 5-6 inches).
Spoon about 1 Tablespoon of peanut butter (use more or less to taste) onto each round; top with 1 teaspoon of jelly.
Fold each biscuit in half over filling and crimp edges to seal.
Place on cookie sheet and bake for 15 minutes or until browned.
*Filling*will*be*HOT!* Let cool for at least 10 minutes before enjoying!