Crescent Roll Marshmallow Puffs

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#24162

serves/makes:

ready in:
30-60 minutes

ingredients

1/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 cans refrigerated crescent rolls
16 large marshmallows
1/4 cup butter, melted

Glaze
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
3 teaspoons milk
1/4 cup chopped nuts, if desired

directions

Heat oven to 375 degrees F. Spray muffin cups with nonstick cooking spray.

In small bowl, combine sugar, flour and cinnamon; mix well. Separate dough into 16 triangles. Dip 1 marshmallow in melted butter; roll in sugar mixture.

Place marshmallow on shortest side of triangle. Roll up, starting at shortest end of triangle and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place buttered side down in sprayed muffin cup. Repeat with remaining marshmallows.

Bake at 375 degrees F for 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Remove from muffin cups; place on wire racks set over waxed paper.

In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle over warm rolls. Sprinkle with nuts.