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Cook'n with Betty Crocker 
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Magic Marshmallow Crescent Puffs |
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Serves: 16 Print this RecipeServing Size: 1 roll Edna (Holmgren) Walker - Hopkins, Minnesota Bake-Off® Contest 20, 1969 Grand Prize Winner "Such a simple way to get great taste," people exclaim when they try this Bake-Off® Contest classic recipe. It is created by wrapping refrigerated crescent-roll dough around cinnamon-sugar-coated marshmallows. The marshmallows melt during baking, forming a sweet, hollow puff. PUFFS 1/4 cup sugar 2 tablespoons all-purpose flour 1 teaspoon cinnamon 2 (8-ounce) cans refrigerated crescent rolls 16 large marshmallows 1/4 cup margarine or butter, melted GLAZE 1/2 cup powdered sugar 1/2 teaspoon vanilla extract 2 to 3 teaspoons milk 1/4 cup chopped nuts, if desired __Edna (Holmgren) Walker ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 375°F. Spray 16 muffin cups with nonstick cooking spray. In small bowl, combine sugar, flour and cinnamon. Separate dough into 16 triangles. Dip 1 marshmallow in margarine; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up starting at shortest side of triangle and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining margarine; place margarine side down in sprayed muffin cup. Repeat with remaining marshmallows. Bake at 375°F. for 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Remove from oven; cool 1 minute. Remove from muffin cups; place on wire racks set over waxed paper. In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle over warm rolls. Sprinkle with nuts. Nutrition Per Serving (1 roll): Calories 200; Protein 2g; Carbohydrate 25g; Fat 10g; Sodium 250mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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