Name: 3-Ingredient Peanut Butter & Jelly Crescent Roll Pinwheels
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 1 package pillsbury reduced fat crescent rolls; 1/4 cup no sugar added jam (I used raspberry); 3 Tbsp peanut butter chips

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I had a PB&J theme going today so I decided to stay with it and came up with these yummy treats. An irresistible baked snack that no peanut butter and jelly lover will be able to resist. They took me all of 5 minutes to whip up and another 12 in the oven. They are 3 Points each and you only need 3 ingredients! 🙂

One thing to say up front, because the name gets used for two different things. These peanut butter and jelly pinwheels are baked crescent roll pinwheels, not the no-bake sandwich roll-ups you slice like sushi. Reduced fat crescent dough gets spread with jam, dotted with peanut butter chips, rolled, sliced and baked until golden and flaky, with the jam bubbling in the spiral.

The peanut butter comes from chips rather than a jar, and that is the whole trick. A quarter cup of no sugar added jam and 3 tablespoons of chips spread across 14 pinwheels keeps each one at 3 Points.

six baked peanut butter and jelly crescent roll pinwheels on a white plate, golden dough swirled with raspberry jam and peanut butter chips

Why you’ll love these peanut butter and jelly pinwheels

Three ingredients, really. Crescent rolls, jam and peanut butter chips. Nothing to measure beyond a few spoonfuls.
Baked, not assembled. The dough puffs and browns, so these eat like a little pastry instead of a cold sandwich.
Fast enough for an after-school snack. Five minutes to roll, a short rest in the freezer, 12 minutes in the oven.
They travel. Once cool they hold their shape and pack into a lunchbox.

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes (plus 5 to 10 minutes in the freezer before slicing)

Servings: 14 pinwheels

Serving Size: 1 pinwheel

3 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients

1 package Pillsbury reduced fat crescent rolls
1/4 cup no sugar added jam (I used raspberry)
3 Tbsp peanut butter chips

The crescent rolls are the 8-count can of the reduced fat kind; the eight triangles get pressed into two rectangles.

Any no sugar added jam works. Raspberry is what I used and what you see in the photos; strawberry or grape gives you the classic PB&J taste. A thick jam spreads better than a runny jelly and stays put while you roll.

Peanut butter chips live in the baking aisle beside the chocolate chips. They melt into soft little pockets as the pinwheels bake, the peanut butter half of the name without a jar of it adding Points.

strip of raw crescent roll dough on a wooden board spread with red raspberry jam and dotted with peanut butter chips

How to make crescent roll pinwheels

Heat the oven. Preheat to 350F, spray a baking sheet and set it aside.
Lay out the dough. Unroll the crescent rolls and arrange them in two strips of 4 triangles each. Using your fingers, seal up any cracks and perforations so you have two solid rectangles.
Spread and sprinkle. Spread 2 Tbsp of jam onto each rectangle, then scatter 1.5 Tbsp of peanut butter chips over each one. Spread the chips out to cover as much as you can.
Roll and chill. Roll each rectangle up into a log and place the logs in the freezer for 5 to 10 minutes to firm up. Cold dough cuts cleanly; soft dough squashes.

crescent roll dough rolled into a log on a wooden cutting board, with the jam spiral showing at the cut end

Slice. Cut each roll into 7 pinwheels and lay them cut side up on the baking sheet with a little space between each.

unbaked peanut butter and jelly pinwheels sliced from the log, cut side up on a wooden board, showing the jam and peanut butter chip spirals

Bake. 12 to 14 minutes, until the dough is golden and the jam is bubbling at the edges. Give them a few minutes on the sheet before you move them; the jam is very hot.

Tips and substitutions

Do not skip the freezer. The chill is what gives you neat spirals instead of a smear. If the log still feels soft, give it a few more minutes.
Cut with a serrated knife, or slide unflavored dental floss under the log, cross the ends and pull. Neither presses the jam out the sides.
Swap the jam. Strawberry, grape, blueberry, apricot, whatever you have. Stay with a no sugar added jam if you want the number to hold, and run any change through the app.
Make the logs ahead. Roll them, wrap in plastic and keep in the fridge for up to a day, then slice and bake when you want them warm.
Leave the top plain. A glaze or a smear of peanut butter on top adds Points, so count it if you go that way.

close up of a baked peanut butter and jelly pinwheel with golden flaky edges, a raspberry jam swirl and melted peanut butter chips

Storing and reheating

Keep leftovers covered at room temperature for a day, or in the fridge for up to 3 days. Ten seconds in the microwave softens them; a few minutes in a 300F oven brings the flakiness back. They freeze too. Cool completely, freeze in a single layer, then bag them and reheat from frozen in a low oven.

More from one can of crescent rolls

If a can of crescent rolls lives in your fridge door, my Strawberry Cream Cheese Crescent Rolls use the same dough with a sweet cream cheese filling and bake in about the same time. Both sit with the rest of my light desserts, where a sweet tooth and a Points budget get along just fine 🙂

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