Apparently these crescent puffs are a “thing.” I never knew about them until I was googling marshmallow recipes that didn’t include chocolate or sweet potatoes, and several variations of these popped up. Some people use them as a religious tool during Easter time to teach their little ones religion lessons and others just make them for the fun/deliciousness of it. Personally, I made them because I needed to get rid of all the freaking marshmallows I had leftover (and I have a strange soft spot for refrigerated crescent rolls). These puffs are so delicious. I’m not going to lie, I ate 7 of them in one sitting… but I can’t help it! They’re the perfect combination of sweet, gooey, and buttery- and right-out-of-the-oven-warm is too tempting.
Marshmallow Crescent Puffs
Makes 8 crescents
Total Time: 20 minutes
• (8 ounce) package low-fat refrigerated crescent dinner rolls
• 8 large marshmallows
• 1/2 tsp ground cinnamon
• 3 tablespoons sugar
• 2 tablespoons melted butter
Preheat oven to 375°F. Combine sugar and cinnamon in a small bowl. Cover a baking sheet with parchment paper or aluminum foil (melted marshmallows stick to the pan- a nightmare to clean up). Separate rolls into 8 triangles. Roll each marshmallow in the melted butter and then roll in the cinnamon sugar mixture. Place a marshmallow on a crescent roll triangle and roll up, completely covering the marshmallow with dough- and firmly pinch edges to seal. Complete with remaining rolls.
Dip top of each roll in remaining butter and then dip into the cinnamon sugar mixture. Place on the sheet with the cinnamon sugar side up. Bake for 12-15 minutes until golden brown.