1/4 cup sugar
1 tsp. ground cinnamon
16 large marshmallows
3 tblsp. butter, melted
2 (8 oz.) cans refrigerated crescent rolls
1 cup powdered sugar
2 tblsp. milk
1/4 cup pecans, toasted and chopped (optional)
Combine sugar and cinnamon in a small bowl. Dip marshmallows in melted butter and
roll in cinnamon mixture. Separate crescent rolls into 16 triangles. Wrap 1 marshmallow with 1 triangle, pinching edges to seal. Repeat with remaining marshmallows and triangles. Place each roll in a lightly greased muffin pan cup. Bake at 375 degrees for 10-15 minutes or until golden. Stir together powdered sugar and milk to form a smooth glaze. Drizzle over warm rolls; sprinkle with pecans, if desired.
1 comment:
Ok, I made this recipe but halfed it since it's just Joe and I, and it still made 8 rolls. I have to say these things were VERY yummy, and as Joe said, it's cool that the marshmallows "disappear". Make sure you seal those crescent rolls well, though, or you'll end up with gooey-ness all over your pan instead of in your rolls =)
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