Mighty Marshmallow Crescent Puffs Recipe 445

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MAGIC MARSHMALLOW CRESCENT PUFFS



Magic Marshmallow Crescent Puffs image

Provided by Pillsbury.com

Categories     dessert

Time 35m

Yield 16 rolls

Number Of Ingredients 9

1/4 cup granulated sugar
2 tablespoons Pillsbury BEST® all-purpose flour
1 teaspoon ground cinnamon
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
16 large marshmallows
1/4 cup butter or margarine, melted
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk

Steps:

  • Heat oven to 375 degrees F. Spray 16 regular-size muffin cups with cooking spray. In small bowl, mix granulated sugar, flour and cinnamon. Separate dough into 16 triangles. For each roll, dip 1 marshmallow in melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup. Bake 12 to 15 minutes or until golden brown (place sheet of foil or cookie sheet on oven rack below muffin cups to guard against spills). Cool rolls in pan 1 minute. Remove from muffin cups; place on cooling racks set over sheet of waxed paper. In small bowl, stir glaze ingredients until smooth, adding enough milk for drizzling consistency; drizzle over warm rolls. Serve warm. High Altitude (3500-6500 ft): No change.
  • Bake-Off® Contest 20, 1969
  • Edna Walker
  • Eden Prairie, Minnesota

MAGIC MARSHMALLOW CRESCENT PUFFS



Magic Marshmallow Crescent Puffs image

Refrigerated crescent rolls magically transform into luscious sweet rolls.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 35m

Yield 16

Number Of Ingredients 10

1/4 cup granulated sugar
2 tablespoons Pillsbury BEST® all-purpose flour
1 teaspoon ground cinnamon
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
16 large marshmallows
1/4 cup butter or margarine, melted
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk
1/4 cup chopped nuts

Steps:

  • Heat oven to 375°F. Spray 16 medium muffin cups with cooking spray. In small bowl, mix granulated sugar, flour and cinnamon.
  • Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.
  • Bake 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.
  • In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm.

Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Roll, Sodium 250 mg, Sugar 13 g, TransFat 1 1/2 g

MAGIC MARSHMALLOW CRESCENT PUFFS



Magic Marshmallow Crescent Puffs image

Refrigerated crescent dough is wrapped around cinnamon-sugar-coated marshmallows then baked and drizzled with a glaze for a sweet treat.

Provided by My Food and Family

Categories     Meal Recipes

Time 35m

Yield Makes 16 servings.

Number Of Ingredients 6

2 cans (8 oz. each) refrigerated crescent dinner rolls
1/4 cup sugar
1 tsp. ground cinnamon
1/4 cup (1/2 stick) margarine or butter, melted
16 JET-PUFFED Marshmallows
1/3 cup chopped walnuts

Steps:

  • Preheat oven heat to 350°F. Separate dough into 16 triangles. Mix sugar and cinnamon; set aside.
  • Dip marshmallows in margarine, then in sugar mixture, turning to evenly coat all sides. Wrap each dough triangle around 1 marshmallow, completely covering marshmallow; pinch edges of dough tightly to seal. Dip sealed side in margarine; place, sealed side down, in each of 16 greased medium muffin cups. Repeat with remaining ingredients. Place muffin pan on baking sheet.
  • Bake 10 to 15 min. or until golden brown. Immediately remove from pan; drizzle with glaze. Sprinkle with walnuts. Serve warm.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

MAGIC MARSHMALLOW CRESCENT PUFFS



Magic Marshmallow Crescent Puffs image

I think this is a Pillsbury recipe but our little kids (and big) kids really like it so I'm posting it for others to enjoy.

Provided by Debbie Quimby

Categories     Other Breads

Time 15m

Number Of Ingredients 10

1/4 c sugar
1 tsp cinnamon
16 large marshmallows
1/4 c margarine or butter, melted
2 can(s) crescent rolls (8 oz each)
GLAZE:
1/4 c milk
2 c powdered sugar
1 tsp vanilla extract
1/4 c pecans, chopped

Steps:

  • 1. Combine sugar and cinnamon. Dip marshmallows in melted butter and roll in sugar/cinnamon mixture.
  • 2. Wrap 1 crescent roll trianble around each marshmallow, completely covering the marshmallow. Tightly seal all edges.
  • 3. Dip in margarine and place in muffin pan.
  • 4. Bake at 350 degrees for 10-15 minutes. Remove from oven and drizzle with glaze, then sprinkle with pecans.
  • 5. For the glaze: combine all ingredients (except pecans) together and mix well.

MIGHTY MARSHMALLOW CRESCENT PUFFS RECIPE - (4.4/5)



Mighty Marshmallow Crescent Puffs Recipe - (4.4/5) image

Provided by á-46561

Number Of Ingredients 8

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

Steps:

  • Preheat oven to 375°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 powdered sugar and milk; drizzle over warm puffs. Sprinkle with pecans and serve.

MAGIC MARSHMALLOW CRESCENT PUFFS



Magic Marshmallow Crescent Puffs image

This a real oldie but goodie from a Pillsbury Bake Off Contest. I am shocked that it has not been posted before. All of my kids loved them because the marshmallow vanished during the baking and also because they were delicious.

Provided by mandabears

Categories     Breads

Time 15m

Yield 16 puffs

Number Of Ingredients 6

1/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
16 large marshmallows
2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls, separated into 16 pieces
1/4 cup margarine, melted

Steps:

  • Preheat oven to 375°F.
  • Combine sugar, flour and ground cinnamon.
  • Dip marshmallow in to melted margarine.
  • Roll in sugar-cinnamon mixture.
  • Wrap a crescent triangle around marshmallow, completely covering it.
  • Squeeze edges of dough tightly to seal.
  • Dip in margarine and place in muffin tin.
  • Repeat for all marshmallows and crescent triangles.
  • Place muffin pans on aluminum foil.
  • Bake at 375°F for 10-15 minutes or until golden brown.
  • Immediately remove from muffin tins and drizzle with a powdered sugar glaze and nuts if desired.

MAGIC MARSHMALLOW PUFFS



Magic Marshmallow Puffs image

The marshmallow "disappears" when you bake these sweet treats.

Provided by Heather

Categories     Desserts     Cookies     Filled Cookie Recipes

Yield 8

Number Of Ingredients 10

¼ cup white sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 (8 ounce) cans refrigerated crescent rolls
16 large marshmallows
¼ cup butter, melted
½ cup confectioners' sugar
½ teaspoon vanilla extract
2 ½ teaspoons milk
¼ cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Separate dough into 16 triangles.
  • In small bowl, combine sugar, flour and cinnamon. Dip 1 marshmallow in butter, 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 one end in remaining butter; place butter side up in an ungreased muffin cup
  • Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes. Remove from muffin cups immediately; cool on wire racks. Drizzle glaze over warm cookies and sprinkle with nuts.
  • To Make Glaze: In small bowl, blend confectioners' sugar, vanilla and enough milk for desired drizzling consistency. Use immediately to drizzle over warm rolls.

Nutrition Facts : Calories 402.5 calories, Carbohydrate 49.7 g, Cholesterol 15.3 mg, Fat 20.2 g, Fiber 0.5 g, Protein 5.1 g, SaturatedFat 6.9 g, Sodium 492.6 mg, Sugar 26 g

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