Magic marshmallow crescent puffs (1969)

Yield: 16 rolls

Measure Ingredient
¼ cup Sugar
2 tablespoons Flour
1 teaspoon Cinnamon
2 eaches 8 oz cans Pillsbury Refrig.
½ cup Powdered sugar
½ teaspoon Vanilla
2 teaspoons Up to...
\N \N Crescent dinner rolls
16 larges Marshmallows
¼ cup Butter, melted
3 teaspoons Milk
¼ cup Chopped nuts, if desired

PUFFS

GLAZE

1969 Pillsbury Bake Off Winner

Heat oven to 375 degrees. In small bowl, combine sugar, flour and cinnamon. Separate dough into 16 triangles. Dip 1 marshmallow in butter; roll in sugar mixture. Place marshmallow on wide end of triangle. Roll up starting at wide end of triangle and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in ungreased large muffin cup of 6 oz custard cup. Repeat with remaining marshmallows.

Bake at 375 degrees for 12 to 15 minutes or until golden brown.

(Place foil or cookie sheet on rack below muffin cups to guard against spills.)

Immediately remove from muffin cups; cool on wire racks over waxed paper. In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle over warm rolls. Sprinkle with nuts. Edna Holmgren, MN.

Submitted By TERRI WOLTMON On 03-11-95

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