Sweet Rolls: Magic Marshmallow Crescent Puffs

posted by LoriH 07-16-102 2:22 PM

Magic Marshmallow Crescent Puffs

1/4 cup sugar
2 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
1 teaspoon cinnamon
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
16 large marshmallows
1/4 cup margarine or butter, melted

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

Prep Time: 20 Minutes (Ready in 35 Minutes)

Heat oven to 375°F. Spray 16 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 margarine; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up starting at shortest side of triangle and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining margarine; place margarine side down in sprayed muffin cup. Repeat with remaining marshmallows.

Bake at 375°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 oven; cool 1 minute. 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.

16 rolls


% DAILY VALUE Total Fat 10 g 15 %, Saturated 2 g 10 %, Cholesterol 0 mg 0 %, Sodium 250 mg 10 %, Total Carbohydrate 25 g 8 % , Dietary Fiber 1 g 4 %, Sugars 13 g, Protein 2 g, Vitamin A 2 %, Vitamin C 0 %, Calcium 0 % Iron 4 %

DIETARY EXCHANGES: 1/2 Starch, 1 Fruit, 2 Fat OR 1 1/2 Carbohydrate, 2 Fat

Copyright ©2001 The Pillsbury Company

My version of the recipe first, then the actual winner:
1 package crescent rolls
8 large marshmallows
dish of cinnamon & sugar mixture (to taste)
I Can't Believe It's Not Butter Spray (0 calories)

Lay out individual crescent rolls in triangle shapes. Spray a marshmallow with butter spray and roll in sugar mixture. Place on crescent roll, at narrow point, and roll as you would a regular crescent roll. Seal all edges by pinching together and place seam side down on a baking sheet. Repeat with remaining ingredients. Bake according to crescent roll directions. Dust with powedered sugar if desired.

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