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
- Preheat oven to 375 degrees F. Unroll crescent roll dough and separate into 16 triangles. In a small bowl, combine granulated sugar and cinnamon.
- 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.
- 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.
- For more great, kid-friendly recipes, check out our FREE eCookbook, Cool Fuel for School: 30 Recipes for Kid-Friendly Meals!
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ksrgardens 1080573
Feb 18, 2018
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!
marjohn
Aug 31, 2015
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!
cassielewis94 9636 719
Aug 31, 2014
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.
Test Kitchen Team
Sep 02, 2014
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!
blazer5053 3073591
Mar 21, 2014
This is simple and good.I dipped some in chocolate and that was yummy to.
christiek2
Feb 21, 2013
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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