1/4 c. sugar
1 tsp. cinnamon
2 (8 oz.) Pillsbury crescent dinner rolls
16 lg. marshmallows
1/4 c. butter, melted
1/4 c. chopped nuts (optional)

GLAZE:

1/2 c. powdered sugar
2-3 tsp. milk
1/2 tsp. vanilla

Heat oven to 375 degrees. Combine sugar and cinnamon. Separate crescent dough into 16 triangles. Dip a marshmallow in melted butter, roll in sugar-cinnamon mixture.

Place marshmallow on shortest side of triangle. Fold corners over marshmallow and roll to opposite point, completely covering marshmallow and pinching edges of dough to seal. Dip in melted butter and place butter side down in deep muffin cup. Repeat with remaining marshmallows.

Place pan on foil or cookie sheet during baking to guard against spillage. Bake at 375 degrees for 10-15 minutes or golden brown. Immediately remove from pan. Glaze, then nuts, if desired.