Magic Marshmallow Crescent Puffs Food

MAGIC MARSHMALLOW CRESCENT PUFFS

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.

MAGIC MARSHMALLOW PUFFS

Steps:

• Preheat oven to 375.
• Mix sugar and cinnamon together.
• Dip marshmallows in butter, roll in sugar/cinnamon mixture. Wrap a crescent triangle around each marshmallow, completely covering and squeezing edges of dough to seal.
• Dip in butter, place in greased muffin tin. Place muffin tin on foil or a large baking sheet to catch any filling that runs over.
• Bake for 12-15 minutes, or until golden. Meanwhile, mix powdered sugar and milk together to make glaze.
• Carefully remove puffs from muffin tins and drizzle with glaze.

MAGIC MARSHMALLOW CRESCENT PUFFS

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.

MAGIC MARSHMALLOW CRESCENT PUFFS

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 PUFFS

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.

MAGIC MARSHMALLOW CRESCENT PUFFS

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 CRESCENT PUFFS

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.

MARSHMALLOW PUFFS

Steps:

• In a large bowl combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast; blend well.
• In small saucepan, combine milk, water and 1/3 cup margarine or butter until very warm.
• Add warm liquid and egg to flour mixture.
• Blend at low speed until moistened and well blended.
• Stir in an additional 2 to 2 1/4 cups flour until dough pulls cleanly away from the sides of the bowl.
• On a lightly floured surface, knead in 1/2 to 3/4 cups flour until dough is smooth and elastic, about 5 minutes.
• Place dough in large, well greased bowl, cover loosely with plastic wrap and cloth towel.
• Let rise in a warm place until doubled in size, about 45 to 60 minutes.
• Generously grease 24 muffin cups.
• Punch down dough several times to remove air bubbles.
• Divide dough in half.
• Roll each half into 12 inch by 9 inch rectangle.
• Cut each half into twelve 3-inch squares.
• In a small bowl combine 1/2 cup sugar and cinnamon, blend well.
• Dip each marshmallow into melted margarine or butter and then roll in sugar-cinnamon mixture.
• Place each marshmallow in the center of a dough square.
• Bring the corners of the dough square up and around the marshmallow to completely seal.
• Place seam side down in prepared muffin cups.
• Cover and let rise in warm place until doubled, about 30 minutes.
• Heat oven to 375°F.
• Bake about 20 minutes or until golden brown in color.
• Remove from muffin cups immediately.
• Brush tops with melted butter and dip in sugar.
• Serve warm or cold.

MAGIC MARSHMALLOW CRESCENT PUFFS

Steps:

• 1. Combine sugar, flour and cinnamon in a small bowl. Separate dough into 16 triangles. Dip a marshmallow into melted butter. Roll in sugar-cinnamon mixture. Place marshmallow on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Completely cover marshmallow, pinching edges of dough to seal. Dip in melted butter; place butter side down in ungreased large muffin cup. Repeat with remaining marshmallows.
• 2. Bake at 375 degrees for 12 to 15 minutes or until golden brown. ( to guard against spillage during baking, place foil or cookie sheet on rack below muffin cups.) Immediately remove from muffin cups and drizzle with a powdered sugar glaze and nuts, if desired.
• 3. GLAZE: In a small bowl, combine all glaze ingredients, except nuts. Sprinkle with nuts after drizzling glaze.