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Marshmallow Puffs




Source of Recipe


Mai


List of Ingredients




Puffs:

1/4 cup sugar
2 TBs all purpose flour
1 tsp cinammon
2 (8 oz) cans refrigerated crescent dinner rolls
16 large marshmallows
1/4 cup margarine or butter (melted)

Glaze:

1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 tsps milk
1/4 cup chopped nuts, if desired



Recipe



Heat oven to 375 degrees.
In small bowl combine sugar, flour and cinnamon. Separate dough into 16 triangles.
Dip 1 marshmallow in margarine, roll in sugar mixture.
Place marshmallow on wide end of triangle.
Roll up starting at wide end of triangle and rolling to opposite point.
Completely cover marshmallow with dough; firmly pinch edges to seal.
Dip 1 end in remaining margarine; place margarine side down in ungreased large muffin cup or 6 oz custard cup.
Repeat with remaining marshmallows.

Bake at 375 degrees for 12 to 15 minutes or until golden brown.
(Place foil or cookie sheet on rack below muffin cups to guard against spills.)
Immediately remove from muffin cups; cool on wire racks.

In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistancy.
Drizzle over warm rolls.
Sprinkle with nuts.

This won the 1969 Pillsbury Bake-Off contest.
The cinnamon-sugar coated marshmallow melt during baking, forming tender crescent dough puffs with sweet centers.