Marshmallow Crescents

The Record’s “Recipe of the Week”:
Marshmallow Crescents by Carla Johnson

1/4 cup sugar
1 tsp. cinnamon
Two 8 oz. cans refrigerated crescent dinner rolls
32 small marshmallows
1/4 cup butter, melted
1/2 cup powdered sugar
1/2 tsp. vanilla
2 to 3 tsp. milk

Preheat the oven to 375°.

Combine the glaze ingredients. Set aside.

Combine the 1/4 cup sugar and 1 tsp. cinnamon in a small bowl. Set aside.

Separate the dough into 16 triangles. Brush each triangle with melted butter. Sprinkle with the sugar/cinnamon mixture. Place 2 marshmallows on the wide end of the triangle. Roll up, starting with marshmallow end, to opposite tip. Roll up tightly. Place on a cookie sheet. Brush melted butter over the crescent, completely covering it.

Bake for approximately 12 to 15 minutes or until the dough is golden brown. Drizzle with the glaze.


Lawrence County Record

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Mt. Vernon, MO, 65712


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