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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe came from a church published cookbook from years ago. Ingredients:
2 (8 ounce) cans crescent rolls |
1/2 cup sugar |
2 teaspoons cinnamon |
16 large marshmallows |
1/4 cup margarine, melted |
Directions:
1. Preheat oven to 375°F Separate crescent rolls at perforations; lay out separated on parchment paper.
2. Place a single marshmallow in the center of each crescent; pull up edges and pinch to completely cover marshmallow, pressing to seal.
3. Combine sugar and cinnamon and spread on plate. Roll balls in melted butter then in sugar-cinnamon mixture. Place in ungreased muffin tins.
4. Bake for 10-15 minutes or until golden brown. Remove from meltaways from pan promptly and clean out sugar before it hardens.
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