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Mighty Marshmallow Crescent Puffs

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These puffy pastries are as much fun to make as they are to eat, so get the kids in on the action! Let them dip the marshmallows in butter and dredge them in cinnamon sugar.

Serves: 16

Cooking Time: 15 min

What You'll Need:
  • 2 (8-ounce) cans refrigerated crescent rolls
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 16 large marshmallows
  • 1/4 cup butter, melted
  • 1/2 cup sifted powdered sugar
  • 2 teaspoons milk
  • 1/4 cup chopped pecans
What To Do:
  1. Preheat the oven to 375 degrees. Unroll crescent roll dough, and separate into 16 triangles. Combine granulated sugar and cinnamon in a bowl.

  2. For each puff, dip a marshmallow into melted butter, and dredge in cinnamon-sugar mixture. Place marshmallow on shortest side of a dough triangle; fold point of shortest side over marshmallow, and roll toward opposite point, covering marshmallow. Pinch seams to seal. Dip 1 side of puff in melted butter, and place buttered side down in an ungreased muffin cup.

  3. Bake 12 to 15 minutes or until puffed and golden. Remove from pans immediately. Combine powdered sugar and milk; drizzle over warm puffs. Sprinkle with pecans.


This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

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