MAGIC MARSHMALLOW CRESCENT PUFFS
Refrigerated crescent rolls magically transform into luscious sweet rolls.
Provided by Pillsbury Kitchens
Categories Dessert
Time 35m
Yield 16
Number Of Ingredients 10
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
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
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
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
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
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.
CHEESY MUSHROOM CRESCENT PUFFS
Sauteed mushrooms with cheese baked inside flakey crescent dough. You will get 16 mushroom crescents from two 8-ounce packages of crescent rolls, you can easily double the recipe to serve a large crowd.. I usually sprinkle half of the crescents with grated Parmesan cheese and the other half with sesame seeds before baking.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 47m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- In a skillet over medium heat, melt 2-3 tablespoons butter.
- Saute the chopped mushrooms, onion and parsley until the mushrooms loose there moisture and the onions are soft; drain and set aside.
- Season with salt and pepper to taste.
- Separate the two rolls of crescent dough into 8 rectangles.
- Cut each rectangle in half forming 16 squares.
- Arrange the squares on one or two lightly sprayed baking sheets.
- Place about 1-1/2 tablespoons of the sauteed mushroom mixture on top of each square.
- Top with about 2 teaspoons grated Parmesan cheese.
- Then top with 1 tablespoon grated mozzarella cheese.
- Fold EACH square into rectangles.
- Melt about 3-4 tablespoons butter in the microwave or in a small saucepan.
- Brush each triangle with melted butter, then sprinkle with sesame seeds.
- Bake for about 12-15 minutes, or until triangles are golden brown.
- Serve warm.
- Delicious!
Nutrition Facts : Calories 179.6, Fat 9.8, SaturatedFat 4.8, Cholesterol 34.1, Sodium 282, Carbohydrate 16.6, Fiber 1.6, Sugar 1.8, Protein 6.7
S'MORES CRESCENT ROLL PUFFS
We switched out the graham crackers for crescent dinner rolls to make these tasty s'mores-inspired treats. They puff up so nicely in the oven!
Provided by My Food and Family
Categories Home
Time 40m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Separate dough into 16 triangles. Place one marshmallow on top of each dough triangle; sprinkle with chocolate. Wrap 1 dough triangle around each marshmallow, completely covering marshmallow and chocolate with dough; pinch edges of dough together to seal. Dip sealed sides in butter; place, sealed-sides down, in 16 muffin pan cups sprayed with cooking spray. Place muffin pans on baking sheet.
- Bake 12 to 15 min. or until golden brown. Meanwhile, mix powdered sugar and milk.
- Remove baked puffs from muffin pans to wire racks. Drizzle with the powdered sugar glaze; sprinkle with nuts. Serve warm.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 5 g, TransFat 1.5 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
MAGIC MARSHMALLOW CRESCENT PUFFS
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
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.
MARSHMALLOW CRESCENT PUFFS, VARIATIONS
I learned to make the original recipe when I was in my junior high home economics class. (Magic Marshmallow Crescent Puffs but without the flour.) Now I make them for my kids but I've changed them to use what's in the pantry
Provided by cookee monster
Categories Dessert
Time 20m
Yield 4 puffs, 4 serving(s)
Number Of Ingredients 3
Steps:
- Separate the crescents and seal edges very well to make four rectangles. Put a piece of chocolate on one half of each rectangle. Place one marshmallow on each chocolate. Fold crescent over and seal edges very well. Place on baking sheet. You may want to use parchment paper in case the marshmallow leaks. Bake at 375 degrees for 10-15 minutes or until golden brown. Allow to cool for a bit as the inside will be very hot.
Nutrition Facts : Calories 250.3, Fat 5.9, SaturatedFat 2.5, Cholesterol 2.6, Sodium 323.7, Carbohydrate 42.5, Fiber 1.7, Sugar 11, Protein 6.6
S'MORES MAGIC BARS RECIPE
S'mores Magic Bars are the perfect blend of our favorite summer desserts - S'mores and Magic Cookie Bars!
Provided by Momma Cyd
Categories Dessert
Time 1h50m
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Grease a 9 x 13 inch glass pan.
- In a medium sized mixing bowl mix together the graham cracker crumbs and melted butter, press into the bottom of the pan.
- Then pour the sweetened condensed milk over the graham cracker crust.
- Break up the graham crackers and Hershey bars into pieces and spread all over the top of the sweetened condensed milk.
- Bake for 20 minutes. Then remove from oven and carefully put marshmallows all over the top and return to the oven for another 10 - 15 minutes. (marshmallows should start to turn brown)
- Remove from oven and quickly spread the M & M's over the top of dessert. Return to oven for about 3-5 more minutes.
- Let cool for about 30 minutes. Then melt the chocolate chips in a microwave safe bowl or container. Drizzle melted chocolate chips over entire dessert. (Or you can put melted chocolate in a baggy and clip the corner and pipe over all of the dessert).
- Let cool for about an hour. Then slice and serve!
Nutrition Facts : Calories 287 kcal, Carbohydrate 40 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 21 mg, Sodium 156 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 4 g, ServingSize 1 serving
MAGIC S'MORE CRESCENT PUFFS
Make and share this Magic S'more Crescent Puffs recipe from Food.com.
Provided by Pillsbury Crescent
Categories Breads
Time 40m
Yield 8 puffs
Number Of Ingredients 8
Steps:
- Heat oven to 375°F Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 8 rectangles. In small bowl, mix graham cracker crumbs and sugar.
- Spoon 1 teaspoon chocolate chips on center of dough square. Dip marshmallow into melted butter; roll in graham cracker mixture. Place marshmallow on chocolate chips. Pull dough over marshmallow, completely covering marshmallow; pinch edges of dough to seal. Dip into melted butter; roll in graham cracker mixture. Place in regular-size paper baking cup. Repeat with remaining dough squares, chocolate chips and marshmallows. Place paper baking cups on large cookie sheet.
- Bake 12 to 18 minutes or until deep golden brown. Cool 1 minute. Remove from cups; place on cooling racks set over waxed paper.
- In small microwavable bowl, microwave glaze ingredients uncovered on High 20 to 30 seconds, stirring once, until mixture can be stirred smooth. Drizzle over warm rolls.
Nutrition Facts : Calories 167, Fat 9.9, SaturatedFat 5.8, Cholesterol 15.2, Sodium 63.6, Carbohydrate 21.1, Fiber 0.7, Sugar 17.2, Protein 0.8
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MAGIC S’MORE CRESCENT PUFFS RECIPE
From pillsbury.com
3/5 (39)Category DessertServings 8Total Time 40 mins
- Heat oven to 375°F. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 8 rectangles. In small bowl, mix graham cracker crumbs and sugar.
- Spoon 1 teaspoon chocolate chips on center of dough square. Dip marshmallow into melted butter; roll in graham cracker mixture. Place marshmallow on chocolate chips. Pull dough over marshmallow, completely covering marshmallow; pinch edges of dough to seal. Dip into melted butter; roll in graham cracker mixture. Place in regular-size paper baking cup. Repeat with remaining dough squares, chocolate chips and marshmallows. Place paper baking cups on large cookie sheet.
- Bake 12 to 18 minutes or until deep golden brown. Cool 1 minute. Remove from cups; place on cooling racks set over waxed paper.
- In small microwavable bowl, microwave glaze ingredients uncovered on High 20 to 30 seconds, stirring once, until mixture can be stirred smooth. Drizzle over warm rolls.
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