Master the Magic Marshmallow Crescent Puffs recipe for the holidays

Even though a signature protein might be the star of the holiday table, the side dishes can sometimes steal the show. While some people can comment about potato preferences and others avoid a scoop of the cranberry controversy, the reality is that a great dinner roll always must be on the table. This year, the Magic Marshmallow Crescent Puffs will be the most talked about food on the table.

Some recipes are passed down across the generations. While it might seem that a secret ingredient is love, occasionally grandma had a little help with that signature flavor. The Pillsbury Bake-Off has been a food help across the decades. In some cases, a few people might have passed off that winning recipe as their own.

Recently, the Magic Marshmallow Crescent Puffs recipe has garnered some extra attention. Everyone’s favorite football mom, Donna Kelce, has been serving a version at her holiday table. Her boys have even shared how much they love that classic dish.

This particular recipe idea was the 1969 Pillsbury Bake-Off winner. The combination of the iconic crescent dough with a little sweet surprise inside will delight everyone around the table.

While the classic recipe is delicious, some cooks might like to modify it a little. For example, changing the nut mixture can boost the flavor. For example, toasted nuts with a sweet heat drizzle is a modern take on the dish.

Or, some people might want to swap the marshmallow for a flavored version. That change could be a way to make these rolls seasonal.

While many people bake Pillsbury Crescent Rolls around the holidays, why not offer a little twist on the family favorite. This Magic Marshmallow Crescent Puffs recipe might become a new tradition that people will want year after year.

Magic Marshmallow Crescent Puffs

Ingredients

Rolls

• 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
• ¼ cup granulated sugar
• 2 tablespoons Pillsbury BEST® all-purpose flour
• 1 teaspoon ground cinnamon
• 16 large marshmallows
• ¼ cup butter or margarine, melted

Glaze

• ½ cup powdered sugar
• ½ teaspoon vanilla
• 2 to 3 teaspoons milk
• ¼ cup chopped nuts

Steps

1. Heat oven to 375°F. Spray 16 medium muffin cups with cooking spray. In a small bowl, mix granulated sugar, flour and cinnamon.

2. Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on the shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.

3. Bake 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.

4. In a small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm.