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
GLAZE:
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.
Category:
Lawrence County Record
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