1/4 c. sugar
1 tsp. cinnamon
2 cans refrigerator quick crescent dinner rolls
16 lg. marshmallows
1/4 c. butter, melted
1/4 c. chopped nuts

Combine sugar and cinnamon. Separate crescent dough into 16 triangles. Dip a marshmallow into melted butter, then in sugar-cinnamon. Place on wide side of triangle. Fold corners over marshmallow and roll toward point, completely covering marshmallow and squeezing edges of dough to seal.

Dip butter side down in greased deep muffin pans with point tucked under. Repeat with remaining marshmallows. Place pan on cookie sheet during baking. Bake at 375 degrees for 10-15 minutes or until golden brown. Remove from pans immediately and drizzle with icing. Sprinkle with nuts. Serve warm.

ICING:

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

Combine. Blend until smooth.