Ingredients:
½ cup sugar
1 teaspoon
cinnamon
1 8-count
cans refrigerator crescent rolls
3 tablespoons
margarine, melted
8 large
marshmallows, halved
½ cup
confectioners’ sugar
1 tablespoon
milk
Preparation:
Preheat oven
to 375ºF.
Spray a
baking sheet with cooking spray.
Mix sugar and
cinnamon in a small bowl.
Separate
dough into triangles and cut each triangle in half lengthwise.
Brush each
dough triangle with melted margarine.
Sprinkle with
cinnamon-sugar mixture.
Place a
marshmallow half at the wide end of each triangle.
Roll up each
triangle, starting from the wide end, to enclose marshmallow.
Pinch edges
of dough to seal.
Place twists
on prepared baking sheet, scam-side down, about 2 inch apart.
Bake for 10
minutes or until golden brown.
Blend
confectioner’ sugar and milk in a small bowl.
Drizzle over
warm twists.
Remove twists
and place on a wire rack to cool.
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