Magic Marshmallow Crescent Puffs

I'm finding all kinds of interesting recipes as I make my way through the box of Pillsbury Bake-Off Recipe Books that I recently bought on e-bay.  Recipes in the early books rely on basic ingredients, ground weinies being one, to more sophisticated recipes in the 1980's and '90's.  Most from the 60's and 70's use prepared Pillsbury products that were becoming very popular  during those decades when so many women were entering the work force.

This recipe is the Grand Prize Winner of $25,000 in 1969: Magic Marshmallow Crescent Puffs.  The cinnamon-sugar marshmallows melt during baking, leaving an ooey-gooey caramely center.  They are delicious warm from the oven and I defy anyone seeing a baked one for the first time to identify the crescent wrapper or the marshmallow inside.  The only trick is making sure the marshmallow is wrapped well and sealed tight.  This is a great recipe for kids because the puffs are fun to make and irresistible when they come out of the oven.

Magic Marshmallow Crescent Puffs

1/4 cup sugar

1 teaspoon cinnamon

2 cans (8 oz. each) Pillsbury Refrigerated Quick Crescent Dinner Rolls

16 large marshmallows

1/4 cup butter, melted

1/4 cup chopped nuts

1/2 cup powdered sugar

1/2 teaspoon vanilla

2-3 teaspoons milk 

Combine sugar with cinnamon.  Separate crescent dough into 16 triangles.  Dip marshmallow in melted butter, roll in cinnamon-sugar mixture.  Wrap a dough triangle around each marshmallow, completely covering marshmallow and squeezing edges of dough tightly to seal.  Dip in melted butter and place in regular sized muffin cups.  Repeat with remaining marshmallows.  Place pan on foil or on a cookie sheet during baking to guard against spill-overs in the oven.

To make the glaze: combine powdered sugar, vanilla and milk, and mix well.

Bake puffs at 375 degrees for 10 - 14 minutes until golden brown.  Wait a minute or two, then remove from pans and drizzle with glaze and sprinkle with chopped nuts if desired.

If a bit of marshmallow oozes out of the puff during baking gently push it back inside before you remove the puffs from the muffin tins.  If they seem a little deflated just hold them in place for a minute and they will retain their shape. It's so much fun to see the puff and find nothing inside but gooey, buttery caramel syrup. If you get the urge for something sweet that can be assembled and baked in minutes this recipe is for you.  Just remember:  it won $25,000!!!!!