PB&J Roll Ups

By Chef Brenda Wattles, RDN

Total Servings: 100, Serving Size: 1 rollup into 4 pieces

easy

7 pounds 8 oz (3 qt 1 ½ cups) crunchy or smooth peanut butter (USDA or Commercial)

100 8” tortillas, whole grain or whole grain-rich (at least 1.5 oz eq grain) (USDA or Commercial)

5 pounds (1 gal 1 qt 5 Tbsp (about 5/8 #10 can)) jelly, variety of flavors

28 pounds 4 oz (3 gal 2 cups) strawberries, sliced, sweetened, frozen, thawed (USDA or Commercial)

Other Fruit Options (amounts are for 100 – ½ cup servings each):

apples (3 gal 2 cups (about 4 1/3 #10 cans)) canned, sliced, drained (USDA or Commercial)

17 pounds 7 oz blueberries (3 gal 2 cups) frozen, thawed (USDA or Commercial)

7 pounds 4 oz *Cherries (1 gal 2 qt 1 cup) red tart, dried (USDA or Commercial)

7 pounds 4 oz *Cranberries, dried, sweetened (USDA or Commercial)

10 pounds 8 oz *mixed fruit, dried (1 gal 2 qt 1 cup) (USDA or Commercial)

peaches, canned, diced, light syrup pack, drained (3 gal 2 cups (about 5 ¾ #10 cans)) (USDA or Commercial)

pears, canned, diced, light syrup pack, drained (3 gal 2 cups (about 5 1/3 #10 cans)) (USDA or Commercial)

Directions

This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org.

Build Rollups: Place tortillas on sanitized preparation table. Place #30 scoop (2 Tbsp) peanut butter in the center of each tortilla. Spread peanut butter to cover one side of each tortilla. Top with #60 scoop (3-1/4 tsp) jelly. Spread jelly over the top of the peanut butter. Spread ½ cup (#8 scoop) fruit over the jelly. Fold each side in about 1-inch to prevent the fruit from falling out during rolling. Roll each tortilla up into a rollup. *Note: For dry fruit, sprinkle ¼ cup (#16 scoop) over jelly to credit as ½ cup fruit. Hold at 41° F or lower.
Cut and Serve Rollups: Cut each rollup into 4 pieces (about 1 ½” pieces). Serve. Serve and hold at 41° F or lower.

Note:

During recipe standardization process, #30 scoop weight averaged 1.2 oz per serving.

Nutrients Per One Serving (K-12)
(Based on rollup with strawberries as the fruit):
Calories	472	kcal	Total Fat	20	g	Total Dietary Fiber	7	g	Vitamin C	49	mg
Saturated Fat	5	g	Trans Fat	0	g	Protein	10	g	Iron	1	mg
Sodium	396	mg	Cholesterol	0	mg	Vitamin A	0	IU
Sugars	31	g	Carbohydrate	65	g	Calcium	18	mg
Components Per One Serving (K-12):
Meat/Meat ALT	1	oz. eq.	Fruit	1/2	cups(s)
Grain	1.5	oz. eq.	Milk	0	cups(s)
Vegetable(s)	0	cups(s)

Fast and easy to do