Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls1/4 cup sugar1 teaspoon ground cinnamon16 large marshmallows1/4 cup butter, meltedGLAZE:1/2 cup confectioners’ sugar1/2 teaspoon vanilla extract2 to 3 teaspoons milk1/4 cup chopped nuts
Preparation
Separate crescent dough into 16 triangles; set aside. In a shallow bowl, combine sugar and cinnamon. Roll marshmallows in butter, then in cinnamon-sugar.
Place marshmallows at wide end of crescents. Fold corners over marshmallow. Roll up each triangle, beginning at the wide end. Pinch seams to seal. Dip bottom of dough in butter.
Place butter, side down, in ungreased muffin cups. Place muffin pans on baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Immediately remove from pans to wire racks.
For glaze, combine confectioners’ sugar and vanilla. Stir in enough milk to achieve desired consistency. Drizzle over puffs. Sprinkle with nuts. Serve warm.
