Marshmallow Puffs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 cup sugar
1 teaspoon cinnamon
2 cans (8 ounces each) Pillsbury refrigerated quick crescent rolls
16 large marshmallows
1/4 cup butter or margarine, melted
1/4 cup chopped nuts (optional)
ICING
1/2 cup confectioners' sugar
2 to 3 teaspoons milk
1/2 teaspoon vanilla
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Directions: |
Directions:Preheat oven to 375º. Combine sugar and cinnamon. Separate two cans of crescent dough into 16 triangles. Dip a marshmallow in melted butter, then in cinnamon sugar mixture. Place marshmallow in wide end of triangle. Fold corners over marshmallow and roll toward point, completely covering marshmallow and squeezing edges of dough to seal.
Dip point side in butter and place butter side down in greased deep muffin pans. Repeat with remaining marshmallows. Place pan on a cookie sheet during baking. Bake at 375º for 10 to 15 minutes or until golden brown.
Meanwhile, make icing by combining confectioners' sugar, milk and vanilla. Blend until smooth.
Immediately remove rolls from pans and drizzle with icing. Sprinkle with nuts. Serve warm. Makes 16 rolls. |
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Number Of
Servings: |
Number Of
Servings:16 |
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