Marshmallow Puffs

For tasty variations of Marshmallow Puffs: add grated orange rind, grated lemon rind and ginger, flaked coconut, peanut butter, jam or jelly, chopped dates or other fresh fruits such as banana, peach or apple slices to marshmallows before wrapping in dough.

Ingredients

1 teaspoon cinnamon
1/4 cup sugar
16 large marshmallows
1/4 cup Roberts Butter, melted
2 cans refrigerated crescent
dinner rolls (8 count each)

Preparation

Combine cinnamon and sugar. Dip each marshmallow into melted butter, then roll in cinnamon-sugar mixture. Wrap a triangle of dough around each marshmallow, pinching edges to seal. Dip sealed side in butter and place buttered side down in buttered muffin cups. Place pans on baking sheet. Bake at 375° for 10 to 15 minutes. Remove immediately and spread quickly with Confectioner's Frosting. Sprinkle with chopped nuts, if desired.

Yield: 16

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.