- 8
- 20 mins
- 40 mins
Ingredients
- 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/4 cup graham cracker crumbs
- 1/4 cup sugar
- 3 tablespoons miniature semisweet chocolate chips
- 8 large marshmallows
- 1/4 cup butter or margarine, melted
- Glaze
- 1/3 cup miniature semisweet chocolate chips
- 1 teaspoon shortening
Preparation
Step 1
Heat oven to 375°F. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 8 rectangles. In small bowl, mix graham cracker crumbs and sugar.
Spoon 1 teaspoon chocolate chips on center of dough square. Dip marshmallow into melted butter; roll in graham cracker mixture. Place marshmallow on chocolate chips. Pull dough over marshmallow, completely covering marshmallow; pinch edges of dough to seal. Dip into melted butter; roll in graham cracker mixture. Place in regular-size paper baking cup. Repeat with remaining dough squares, chocolate chips and marshmallows. Place paper baking cups on large cookie sheet.
Bake 12 to 18 minutes or until deep golden brown. Cool 1 minute. Remove from cups; place on cooling racks set over waxed paper.
In small microwavable bowl, microwave glaze ingredients uncovered on High 20 to 30 seconds, stirring once, until mixture can be stirred smooth. Drizzle over warm rolls.
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These are so yummy!! Yes, they are a little fussy to make, but it is worth it. They are similar to the "resurrection buns" we make at Easter - the marshmallow puffs up and then melts, creating a mostly hollow cave inside the pastry. It leaves behind the syrupy goodness - with the chocolate inside, this recipe is just that much better!
Wheaties
of people would make this recipe again.
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