Recipe by Edna (Holmgren) Walker Hopkins, Minnesota Grand Prize Winner in the 1969 Bake-Off® Contest.

Magic Marshmallow Crescent Puffs

Puffs:
1/4 cup granulated sugar
2 tablespoons Pillsbury BEST® All Purpose Flour
1 teaspoon ground cinnamon
2 (8-ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
16 large marshmallows
1/4 cup margarine or butter, melted

 

Glaze:
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2 to 3 teaspoons milk
1/4 cup chopped nuts, if desired

1. Heat oven to 375°F (190°C). Spray 16 muffin cups with nonstick cooking spray or lightly grease with vegetable shortening.
2. In small bowl, combine sugar, flour and cinnamon; mix well.
3. Separate dough into 16 triangles. Dip 1 marshmallow in margarine; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest 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 sprayed muffin cup. Repeat with remaining marshmallows.
4. Bake for 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Remove from muffin cups; place on wire racks set over waxed paper.
5. In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle over warm rolls. Sprinkle with nuts.

Makes 16 rolls.