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Mighty Marshmallow Crescent Puffs

(11 Votes)
Updated May 17, 2018
Mighty Marshmallow Crescent Puffs
SERVES
16
COOK TIME
15 Min

How do you bake up some kitchen magic of your own? Make Mighty Marshmallow Crescent Puffs! They'll wonder where the marshmallow went, and leave you speechless with how fast they'll make them disappear!

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 confectioners' sugar
  • 2 teaspoons milk
  • 1/4 cup chopped pecans

What to Do

  1. Preheat oven to 375 degrees F. Unroll crescent roll dough and separate into 16 triangles. In a small bowl, combine granulated sugar and cinnamon.
     
  2. Dip each marshmallow in melted butter, dredge in sugar-cinnamon mixture, and place 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 seam side of puff in melted butter, and place buttered side down in an ungreased muffin cup. Repeat until all marshmallows are used.
     
  3. Bake 12 to 15 minutes, or until puffed and golden. Remove from muffin cups immediately. Combine confectioners' sugar and milk; drizzle over warm puffs. Sprinkle with pecans and serve.

     

Notes

  • The marshmallow disappears, but the flavor remains!
     
  • 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. 

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Ratings & Comments

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I have not made this yet so I cannot rate it.

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I have made these for years, but use the Rhodes Texas Frozen Dough. The secret is to do your marshmallows first, flatten the dough and place the sugar coated marshmallow in the center of the dough using a tongs. If you get sugar on your fingers and the on the dough it will not seal shut. I then dip the top of the dough into melted butter, then the cinnamon sugar, place it in to a large muffin pan with the topping on the top. Let them raise and then bake...so good!

Have not tried these... think I will try flavored mashmellos.

I'm not much for sweets, but this recipe intrigued me. I made savory meatball crescents by rolling defrosted Italian meatballs in the dough and baking them as otherwise directed in the marshmallow recipe. Dipped in marinara sauce, they are delicious. I think the savory recipe could be used in many ways, such as plain meatballs dipped in any number of dips, or Swedish meatballs dipped in a dill sauce. The varieties are endless. Thanks for giving me one more appetizer in my arsenal!

Will this recipe work with stale marshmallows?

Yes, it should.

These were delicious. My family loved them.

Can these be frozen to eat later?

Hello! We do not recommend freezing these, since the sugar in the marshmallow and in the drizzle will just melt when reheated, and it will not taste good.

Me and my fiance just made these for desert for dinner tonight. Most of them busted before they were even done. They tasted great, but we were not happy about them busting.

Oh no! So sorry to hear that these did not stay together for you! Maybe the seams were not pinched together enough? We hope you'll give these another shot and let us know if it works out better for you!

can not copy

This is simple and good.I dipped some in chocolate and that was yummy to.

A friend brought these to a church supper tonight. They were delicious! If processed food, sugar and butter are supposed to be so bad for you, WHY do these have to taste so good?

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