EMPTY TOMB ROLLS
1 (10 ounce) package jumbo refrigerated crescent rolls
1/4 cup sugar
1 tablespoon ground cinnamon
8 large marshmallows
1/4 cup butter, melted
Preheat oven to 375 degrees. Prepare muffin pan with non-stick cooking spray.
Separate rolls into eight triangles and set aside. Combine sugar and cinnamon in a small bowl.
Dip each marshmallow into butter, then roll in cinnamon-sugar and place on a triangle dough. Pinch dough around marshmallow, sealing all edges. Make sure to seal well or all the marshmallow will escape.
Dip tops of dough into the remaining butter and then into the cinnamon-sugar. Place roll with the sugar side up into prepared muffin cups.
Bake at 375 degrees for 13 - 15 minutes. Eat warm.
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