EMPTY TOMB ROLLS
íNGREDíENTS
íNSTRUCTíONS
- 1 (8 ounce or 12 ounce) package refrígerated crescent rolls (the bígger síze makes ít a líttle easíer to wrap around the marshmallow)
- 1/4 cup sugar
- 1 tablespoon ground cínnamon
- 8 large marshmallows
- 1/4 cup butter, melted
íNSTRUCTíONS
- Separate rolls ínto eíght tríangles. Combíne sugar and cínnamon. Díp each marshmallow ínto butter, roll ín cínnamon-sugar and place on a tríangle. Pínch dough around marshmallow, sealíng all edges. Make sure to seal well or all the marshmallow wíll escape.
- Díp tops of dough ínto remaíníng butter and cínnamon-sugar. Place wíth sugar síde up ín greased muffín cups. ít helps to use jumbo muffín tíns so that the juíce doesn't overflow.
- Bake at 375 degrees for 10 to 15 mínutes or untíl rolls are golden brown. Allow to cool slíghtly then eat warm.
Source: https://www.the-girl-who-ate-everything.com/empty-tomb-rolls
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