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Ingredients
- Glaze:
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 2 cans (8 oz.) crescent rolls
- 16 large marshmallows
- 1/4 cup butter or margarine, melted
- 1/4 cup chopped nuts
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 2-3 teaspoons milk
Preparation
Step 1
Combine sugar with cinnamon. Separate crescent rolls into 16 triangles. Dip a marshmallow in melted butter, roll in sugar and cinnamon mixture. Wrap a dough triangle around marshmallow, completely covering marshmallow and squeezing edges of dough tightly to seal. Dip in melted butter and place butter side down in deep muffin cups. Repeat with remaining marshmallows. Place pan on foil or cookie sheet during baking to guard against spill overs. Bake at 375 degrees for 10-15 minutes until golden brown. Immediately remove from pans and drizzle with glaze. Sprinkle with nuts. Serve warm or cold.
Glaze:
Combine powdered sugar and vanilla with enough milk until thin enough to frizzle.