EMPTY TOMB ROLLS
From Lora Troyer
1 10-oz Grands Crescent Rolls
8 large marshmallows
1 T. cinnamon
1/4 cup sugar
1/4 cup melted butter
Coat muffin tin with spray or butter.
Unwrap and separate crescent rolls.
Mix cinnamon and sugar.
Melt butter.
Dip marshmallows in butter, then roll in cinnamon/sugar mix.
Roll each coated marshmallow in a crescent dough triangle. Shape into a ball.
Cover top with cinnamon/sugar mixture and place into muffin tin.
Bake at 375 for approximately 12-14 minutes.
