Sweet breakfast treat

A few years ago, I received "Best of the Best from Kentucky Cookbooks" in the mail at the office. The cookbook rounded up winning recipes from some of the state's best cookbooks. My mom immediately re-discovered a recipe from her past: Magic Marshmallow Crescent Puffs. Can you say ooey-gooey marshmallows wrapped in buttery, flaky crescent rolls? What can be wrong with that? Well, OK, the calorie count probably isn't good for the diet, but for a special weekend brunch treat on a cool fall Saturday morning, it's quite delectable.

Mom and I made them a couple of times that fall, including for Christmas brunch. Unfortunately, I couldn't find the book for nearly two years because I had to pack all the "clutter" on the bookshelves away because the real estate agent thought we needed to remove clutter before putting the house on the market. When we moved in the spring, I happily reclaimed all my "lost" cookbooks from a dusty storage unit. I'm still rediscovering old favorites like this one below.

Magic Marshmallow Crescent Puffs
1/4 cup sugar (could use Splenda or other sugar-substitute for baking)
1 teaspoon cinnamon
2 8-ounce cans of crescent rolls (I've used low-fat and they're OK)
16 large marshmallows
1/4 cup butter or margarine melted
1/4 cup chopped pecans (I'd say these are optional if you don't like pecans)

Heat oven to 375 degrees. Combine sugar with cinnamon. Separate crescent dough into 16 triangles. Dip a marshmallow in melted butter, roll around in cinnamon-sugar mixture. Wrap a dough triangle around the marshmallow, squeezing the edges of the dough very tightly all around to seal. Sealing the dough edges is the secret of success, as otherwise you end up with a sticky mess! Dip a sealed roll in melted butter, and place buttered-side down in deep muffin cups. Repeat with remaining marshmallows.
Place muffin pans on cookie sheet to guard against sticky spillovers in the oven. Bake at 375 for 10 to 15 minutes or until golden brown. Sprinkle with pecans. Serve warm. To reheat, wrap in foil and heat 5-10 minutes in a 375 degree oven.

Glaze
1/2 cup powdered sugar
1/2 teaspoon vanilla
2-3 teaspoons milk

Combine powdered sugar and vanilla with just enough milk to make a drizzle consistency. Drizzle over warm marshmallow crescent rolls before sprinkling with pecans.

From the Seasons of Taste in Best of the Best of Kentucky