I picked up a couple packages of refrigerated crescent rolls on my last grocery outing, with plans to use them for pizza pockets. But they were out of pepperoni at the store, and I wasn’t motivated enough to make an extra stop, so I decided to use the rolls for a quick and easy stick roll recipe I learned way back in middle school home ec class. Then I made them even more delicious by adding a dab of Nutella.
I call them marshmallow dumplings because when you put them together on the baking sheet, that’s what they remind me of–apple dumplings, with a giant marshmallow instead of an apple. If you don’t like marshmallows, don’t worry–I’m not a fan myself, but I love these sticky, gooey creations. The marshmallows melt away into the crescent roll, leaving behind sweet and sticky goodness.
Side note–these are what I’d call a once-in-awhile/weekend breakfast treat, since they’re pretty loaded with sugar and not much substance. You can cut the fat some by using reduced fat crescent rolls and margarine rather than butter.
Here’s what you need:
- 2 packs of crescent rolls
- 8 jumbo marshmallows
- 4 T. butter/margarine, melted
- 2 T. brown sugar
- 1 tsp. cinnamon
- ~1/4 cup Nutella
And here’s all you do. Mix the melted butter, brown sugar and cinnamon in a small bowl and set aside. Unroll the crescent dough and separate each tube into into four rectangles, with two crescent triangles forming each rectangle, like so:
Using your fingertips, work the middle seam together to seal the dough into one big triangle.
If you’d like to try the Nutella version, spread a teaspoon of Nutella in the center half of each rectangle.
I made half with Nutella and half without, because I wasn’t sure the Kiddo would like the Nutella version. Turns out he loved them, so I’ll make them all that way from now on. Just so you’re not confused though, I should explain that the rest of my pictures are of the non-Nutella version. Now take one jumbo marshmallow and dip it in the butter mixture (make sure it’s cooled enough that you won’t get burnt), then place it in the center of dough rectangle.
Fold each corner of the rectangle over the top of the marshmallow and seal edges together with fingers. Place on baking sheet and repeat until all of your dough rectangles look like delicious dumplings.
Bake rolls 11-13 minutes at 375 degrees.
The marshmallows will melt into the dough and create sweet, sticky cinnamon and Nutella goodness! Tip–eat these while they’re still fresh and hot for the full flavor experience!