Magic marshmallow crescent puffs (1969)
16 rolls
Ingredients
| Quantity | 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... |
| Crescent dinner rolls | ||
| 16 | larges | Marshmallows |
| ¼ | cup | Butter, melted |
| 3 | teaspoons | Milk |
| ¼ | cup | Chopped nuts, if desired |
Directions
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