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Ingredients
- 1 tube (8 oz) refrigerated crescent rolls
- 1/4 cup sugar
- 1 Tbsp cinnamon
- 8 large marshmallows
- 1/4 cup margarine
Preparation
Step 1
Separate rolls into 8 triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon-sugar mixture and place on a triangle. Pinch dough around marshmallow, sealing well all edges. Dip tops of sough into remaining butter and cinnamon-sugar mixture. Place with sugar side up in well-greased muffin cups. Bake at 375 for 13-15 minutes. Serve warm.
Very gooey and messy but good!