Magic Marshmallow Puffs
Here is an easy recipe that turns crescent rolls into sweet yummy pastry ”puffs”. My kids and I prepared these tasty rolls together on several occassions. The final result is quite sticky but it is very very good.
Ingredients:
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 can (8 oz) refrigerated crescent rolls (i.e. Pillsbury)
16 large marshmallows
1/4 cup butter or margarine, melted
Glaze & Nuts for topping (optional)
Directions:
Heat oven to 375 F. Spray 16 medium muffin cups with non stick cooking spray**
In small bowl, mix sugar, flour and cinnamon
Separate dough into triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle and roll up to the opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal.
Dip 1 end in remaining butter; place butter side down in muffin cup.
Bake 12 to 15 minutes or until golden brown. Place foil or cookie sheet on rack below muffin cups to guard against spills. Cool in pan 1 minute. Remove rolls from cups; place on cooling racks.
Optional: Drizzle glaze over warm rolls and sprinkle with nuts.
Serve warm.
**While baking, the melting marshmallows may ooze out of the dough so remember to line your baking rack with foil. I like to use paper cupcake liners to make clean up of my muffin pan a lot easier.
Enjoy!
