Magic Marshmallow Crescent Puffs
Yield
1 1/2 dozenPrep
20 minCook
15 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| 2 | cans |
crescent roll dough
|
*
|
| 16 | large |
marshmallows
|
*
|
| ¼ | cup |
butter
or margarine, melted |
|
| ¼ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 2 | cans |
crescent roll dough
|
*
|
| 16 | large |
marshmallows
|
*
|
| 59 | ml |
butter
or margarine, melted |
|
| 59 | ml |
nuts
chopped |
|
Directions
Heat oven to 375℉ (190℃).
Combine sugar and cinnamon. Separate crescent dough into 16 triangles.
Dip a marshmallow in melted margarine, roll in sugar-cinnamon mixture.
Place marshmallow on shortest side of triangle.
Fold corners over marshmallow and roll to opposite point, completely covering marshmallow and pinching edges of dough to seal.
Dip in melted margarine and place margarine side down in deep muffin cup.
Repeat with remaining marshmallows.
Place pan on foil or cookie sheet during baking to guard against spillage.
Bake at 375℉ (190℃). for 10 to 15 minutes or until golden brown.
Immediately remove from pans.
Glaze.
