- 1 package (8 ounces) refrigerated crescent rolls
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
- 8 large marshmallows
- 1/4 cup butter, melted
- Separate rolls into eight triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon-sugar and place on a triangle. Pinch dough around marshmallow, sealing all edges. Dip tops of dough into remaining butter and cinnamon-sugar. Place with sugar side up in greased muffin cups. Bake at 375° for 13 to 15 minutes. Serve warm. Yield: 8 servings.
Originally published as Marshmallow Delights in Taste of Home October/November 1993, p64
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Reviewed Jul. 27, 2011
"They were easy to make and very tasty! I doubled the recipe and it turned out fine."