Recipe: Magic Marshmallow Crescent Puffs (Hocus Pocus Buns, using crescent roll dough)

MAGIC MARSHMALLOW CRESCENT PUFFS

"Originally made with a yeast dough, this sweet hollow puff is a Bake-Off Contest classic."

FOR THE PUFFS:
1/4 cup white granulated sugar
2 tablespoons flour
1 teaspoon ground cinnamon
2 cans (8 oz. each) Pillsbury Refrigerated Crescent Dinner Rolls
16 large marshmallows
1/4 cup margarine or butter, melted

FOR THE GLAZE:
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk
1/4 cup chopped nuts, if desired

Heat oven to 375 degrees F.

In small bowl, combine granulated sugar, flour and cinnamon.

Separate dough into 16 triangles.

Dip 1 marshmallow in margarine; roll in sugar mixture. Place marshmallow on wide end of triangle. Roll up starting at wide end of triangle and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip one end in remaining margarine; place margarine side down in ungreased large muffin cup or 6 oz. custard cup. Repeat with remaining marshmallows.

Bake at 375 degrees F for 12 to 15 minutes or until golden brown. (Place foil or
cookie sheet on rack below muffin cups to guard against spills.) Immediately
remove from muffin cups; cool on wire racks over waxed paper.

In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling
consistency. Drizzle over warm rolls. Sprinkle with nuts.

Makes 16 rolls