1/4 c. sugar
1 tsp. cinnamon
16 marshmallows
1/4 c. butter, melted
2 cans refrigerated crescent rolls
Powdered sugar glaze
1/4 c. chopped nuts (optional)

Combine sugar and cinnamon. Dip marshmallows in melted butter. Roll in sugar-cinnamon mixture. Wrap a crescent triangle around each, completely covering marshmallow and squeezing edges of dough tightly to seal. Dip in butter; place in muffin pans.

Bake at 375 degrees for 10 to 15 minutes until golden brown. Immediately remove and drizzle with glaze. Sprinkle with nuts, if desired. Hidden marshmallow melts like magic and leaves a hollow puff.