Marshmallow Crescent puffs
From blackcupcake 14 years agoIngredients
- 1/4 cup granulated sugar shopping list
- 2 tablespoons Pillsbury BEST® all-purpose flour shopping list
- 1 teaspoon ground cinnamon shopping list
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls shopping list
- 16 large marshmallows shopping list
- 1/4 cup LAND O LAKES® butter or margarine, melted shopping list
- glaze shopping list
- 1/2 cup powdered sugar shopping list
- 1/2 teaspoon vanilla shopping list
- 2 to 3 teaspoons milk shopping list
- 1/4 cup Fisher® Chef's Naturals® chopped nuts shopping list
How to make it
- Heat oven to 375°F. Spray 16 medium muffin cups with CRISCO® Original No-Stick Cooking Spray.
- In small bowl, mix granulated sugar, flour and cinnamon.
- . Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture.
- Place marshmallow on shortest side of triangle.
- Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal.
- Dip 1 end in remaining butter; place butter side down in muffin cup.
- . Bake 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute.
- Remove rolls from muffin cups; place on cooling racks set over waxed paper.
- In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency.
- Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm.
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