“Empty Tomb” Marshmallow Delights

• Baking & Spices

  • 1 tbsp Cinnamon, ground
  • 1/4 cup Sugar

• Bread & Baked Goods

  • 1 (8 ounce or (12 ounce package refrigerated crescent rolls, refrigerated

• Dairy

  • 1/4 cup Butter

• Desserts

  • 8 Marshmallows, large

Found on the-girl-who-ate-everything.com

Ingredients

• 1 (8 ounce) or (12 ounce) package refrigerated crescent rolls (the bigger size makes it a little easier to wrap around the marshmallow)
• ¼ cup sugar
• 1 tablespoon ground cinnamon
• 8 large marshmallows
• ¼ cup butter, melted

Directions

• Separate rolls into eight triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon-sugar and place on a triangle. Pinch dough around marshmallow, sealing all edges. Make sure to seal well or all the marshmallow will escape.
• Dip tops of dough into remaining butter and cinnamon-sugar. Place with sugar side up in greased muffin cups. It helps to use jumbo muffin tins so that the juice doesnt overflow.
• Bake at 375 degrees for 10 to 15 minutes or until rolls are golden brown. Allow to cool slightly then eat warm.