Mighty Marshmallow Crescent Puffs

By carvalhohm

Ingredients

• 2 (8-ounce) cans refrigerated crescent rolls
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 16 large marshmallows
• 1/4 cup butter, melted
• 1/2 cup sifted powdered sugar
• 2 teaspoon milk
• 1/4 cup chopped pecans

Details

Servings 16
Cooking time 15mins
Adapted from mrfood.com

Preparation

Step 1

Preheat the oven to 375 degrees. Unroll crescent roll dough, and separate into 16 triangles. Combine granulated sugar and cinnamon in a bowl.

For each puff, dip a marshmallow into melted butter, and dredge in cinnamon-sugar mixture. Place marshmallow on shortest side of a dough triangle; fold point of shortest side over marshmallow, and roll toward opposite point, covering marshmallow. Pinch seams to seal. Dip 1 side of puff in melted butter, and place buttered side down in an ungreased muffin cup.

Bake 12 to 15 minutes or until puffed and golden. Remove from pans immediately. Combine powdered sugar and milk; drizzle over warm puffs. Sprinkle with pecans.