Air Fryer PBJ Nuggets
2 Oz Cream Cheese, Softened (from 8-Oz Package)
3 Tablespoons Creamy Peanut Butter
3 Tablespoons Powdered Sugar
1 Can (12.4 Oz) Refrigerated Pillsbury™ Blueberry Flavored Sweet Biscuits With Icing (8 Count)
2 Tablespoons Seedless Strawberry Or Grape Jelly
1 Can Cream Cheese Frosting Heat and drizzle on Nuggets
1 Cut two 8-inch rounds of cooking parchment paper. Place one round in bottom of air fryer basket. Spray with cooking spray.
2 In small bowl, mix cream cheese, peanut butter and powdered sugar until mixed well; set aside.
3 Separate dough into 8 biscuits; set icing aside. Split each biscuit in half to make 16 biscuit rounds. Press each biscuit into 3-inch round. Spoon 1 heaping teaspoon of the cream cheese mixture into center of each round. Gently fold edges up and over filling; pinch to seal completely. Roll into ball shapes.
4 Place 8 biscuit bombs, seam sides down, in single layer and spacing slightly apart on parchment in air fryer basket.
5 Set air fryer to 325°F; bake 6- 7 minutes. Using tongs, carefully turn nuggets, and place in basket in single layer. Bake 4 to 5 minutes longer or until dough is baked through and golden brown. Remove from air fryer to serving platter; cover loosely with foil to keep warm while baking second batch. Repeat for remaining nuggets, and place on remaining parchment round in basket of air fryer. Bake as directed above.
6 In two separate small microwavable bowls, microwave jelly and biscuit icing separately uncovered on High 5 to 10 seconds or until stirred smooth and thin enough to drizzle. Before serving, drizzle nuggets jam and icing.