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
Heat oven to 375*F (190*C). Spray 16 muffin
cups with nonstick cooking spray or lightly grease with vegetable
shortening.
In small bowl, combine sugar, flour and
cinnamon; mix well.
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.
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.
In small bowl, blend powdered sugar, vanilla
and enough milk for desired drizzling consistency. Drizzle over
warm rolls. Sprinkle with nuts.
Makes 16 rolls.
Recipe by Edna (Holmgren) Walker Hopkins,
Minnesota Grand Prize Winner in the 1969 Bake-Off® Contest.
