Mighty Marshmallow Crescent Puffs Recipe 445 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 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

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.

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:

• 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:

• 1. Heat oven to 375. In small bowl, combine sugar,flour and cinnamon. Separate dough into 16 triangles. Dip 1 marshmallow in margarine; roll in sugar mixture. Place marshmallow on wide end of triangle. Roll up starting at wide end of triangle and roll to opposite point. Completely cover marshmallow with dough;firmly pinch edges to seal. Dip 1 end in remaining margarine;place margarine side down in ungreased large muffin cup or 6oz custard cup. Repeat with remaining marshmallow.
• 2. Bake at 375 for 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills) Immediately remove from muffin cups; cool on wire racks over waxed paper. In small bowl, blend powdered sugar,vanilla and enough milk for desired drizzling consistency. Drizzle over warm rolls. Sprinkle with nuts.

MARSHMALLOW CRESCENT PUFFS, VARIATIONS

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.

DISAPPEARING MARSHMALLOW PUFFS

Steps:

• Separate crescent dough into 16 triangles; set aside. In a shallow bowl, combine sugar and cinnamon. Roll marshmallows in butter, then in cinnamon-sugar. , Place marshmallows at wide end of crescents. Fold corners over marshmallow. Roll up each triangle, beginning at the wide end. Pinch seams to seal. Dip bottom of dough in butter. , Place butter, side down, in ungreased muffin cups. Place muffin pans on baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Immediately remove from pans to wire racks. , For glaze, combine confectioners' sugar and vanilla. Stir in enough milk to achieve desired consistency. Drizzle over puffs. Sprinkle with nuts. Serve warm.

MIGHTY MARSHMALLOW CRESCENT PUFFS RECIPE - (4.4/5)

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.