We tried this dessert with crescent rolls the other night and it was a huge hit with the kids. It was easy, fast and fun to make, JT safe, and the kids thought they were delicious. We don’t do a ton of baking here, mostly due to my lack of skill, so when something this easy comes along I get very excited! I don’t think I would necessarily entertain with this dessert but for a rainy day at home they are perfect. I snapped a few quick pictures of the kids while they were helping me make them. Maybe next time I’ll remember to clear all the junk from my kitchen before breaking out the camera!
1 package of Pillsbury original crescent rolls
8 Marshmallows (we usually use Kraft but are also able to use the Market Basket brand)
1/4 Cup melted “butter” (We use Smart Balance buttery spread with flax, it’s dairy and soy free. Use whatever “butter” works for you)
1/4 Cup of cinnamon and sugar
Preheat oven to 375. Open crescent rolls and separate on perforated lines to make 8 triangles. Dip 1 marshmallow into melted butter (or substitute) and then into cinnamon and sugar mixture until totally coated. Place coated marshmallow onto 1 dough triangle and roll the crescent roll around the marshmallow. Pinch edges to completely seal the marshmallow in. Continue with remaining marshmallows.
Once you have your 8 little marshmallow bundles there are 2 options. We placed ours on a lined cookie sheet and put them into the oven. You could also grease 8 sections of a muffin pan and place the bundles into the muffin pan to kind of catch the marshmallow that escapes while cooking. bake for 12-14 minutes. Cool and enjoy!