Magic Marshmallow Crescent Puffs


  • 1/4 cup granulated sugar
  • 2 tablespoons Pillsbury BEST® all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls 
  • 16 large marshmallows
  • 1/4 cup LAND O LAKES® butter or margarine, melted
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 to 3 teaspoons milk
  • 1/4cup Fisher® Chef's Naturals® chopped nuts


1_ Heat oven to 375°F. Spray 16 medium muffin cups with CRISCO® Original No-Stick Cooking Spray. In small bowl, mix granulated sugar, flour and cinnamon.

2_ Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side 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 muffin cup.

3_ Bake 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.

4_ In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm.