1/4 c. sugar
1 tsp. cinnamon
2 cans refrigerated crescent rolls
16 lg. marshmallows
1/4 c. melted butter
1/4 c. chopped nuts

ICING:

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

Combine sugar and cinnamon. Separate dough into 16 triangles. Dip a marshmallow in melted butter; then in sugar-cinnamon mixture. Wrap a triangle of dough around each marshmallow, completely covering marshmallow and squeezing edges of dough tightly to seal.

Dip sealed side in butter and place butter side down in greased muffin pans. Place pan on a cookie sheet during baking. Bake for 10-15 minutes in 375 degree oven. Immediately remove from pans and drizzle with icing. Sprinkle with nuts. Serve warm.