1 tube (8 ounces) refrigerated crescent rolls

8 tsp. creamy peanut butter

8 tsp. grape jelly

1/4 C. chopped unsalted peanuts

2 T. confectioners’ sugar

 

Unroll crescent dough; separate into triangles. Spread 1 tsp. each of peanut butter and jelly on the wide end of each triangle; sprinkle with peanuts. Roll up from the wide end and place point side down 2 in. apart on an ungreased baking sheet. Curve ends to form a crescent shape.  Bake at 375° for 11-13 minutes or until lightly browned. Dust with confectioners’ sugar. Serve warm. Yield: 8 servings.