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
What To Do:
Preheat oven to 375 degrees 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.
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