Magic Marshmallow Crescent Puffs

By phowley

Ingredients

• 1/4 c sugar
• 2 tbsp flour
• 1 tsp cinnamon
• 2 (8 oz) cans Pillsbury crescent rolls
• 16 large marshmallows
• 1/4 c margarine or butter, melted
• GLAZE
• 1/2 c powdered sugar
• 1/2 tsp vanilla
• 2 to 3 tsp milk
• 1/4 c chopped nuts (optional)

Details

Servings 16

Preparation

Step 1

Preheat oven to 375.
In small bowl, combine sugar, flour, and cinnamon.
Separate rolls into 16 triangles.
Dip 1 marshmallow in butter.
Roll in sugar mixture.
Place marshmallow on wide end of triangle.
Roll to opposite point.
Completely cover marshmallow with dough, firmly pinching edges to seal.
Dip 1 end in butter and place butter side down in ungreased, large muffin pan.
Repeat with remaining marshmallows.
Bake at 375 for 12 minutes or until golden brown.
Put foil or cookie sheet in over to catch spills.
Immediately remove to wire racks to cool (take out of pans).
In small bowl, combine glaze ingredients (except nuts), adding enough milk to create a drizzling consistency.
Drizzle over warm rolls.
Sprinkle with nuts.