email this pageIngredients
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
8 large marshmallows
2 tablespoons margarine, melted
1 (8-ounce) can reduced-fat crescent dinner rolls
Instructions
1/2 teaspoon ground cinnamon
8 large marshmallows
2 tablespoons margarine, melted
1 (8-ounce) can reduced-fat crescent dinner rolls
1. Preheat oven to 375F. Coat 8 muffin cups with nonstick cooking spray.'
3. Mix te sugar and cinnamon together in a small bowl. Dip each marshmallow in the melted margarine and roll in the sugar mixture.
4. Separate dough into triangles. Wrap one triangle around each marshmallow and pinch dough together. Place in a muffin tin. If there is any extra margarine, drizzle over top of rolls. Bake 8 to 12 minutes. Yield: 8 rolls.
Recipe by Holly Clegg. Reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Running Press, 2006). Visit www.HollyClegg.com for ordering information.
Nutritional Information
3. Mix te sugar and cinnamon together in a small bowl. Dip each marshmallow in the melted margarine and roll in the sugar mixture.
4. Separate dough into triangles. Wrap one triangle around each marshmallow and pinch dough together. Place in a muffin tin. If there is any extra margarine, drizzle over top of rolls. Bake 8 to 12 minutes. Yield: 8 rolls.
Recipe by Holly Clegg. Reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Running Press, 2006). Visit www.HollyClegg.com for ordering information.
168 calories, 7g fat, 2g prot., 23g carbs., 0g fiber, 276mg sodium.
