2 (8 1/2 ounce) refrigerated crescent-style rolls (8 per tube)
1 tablespoon butter), melted
3 tablespoons finely chopped pecans or walnuts
16 large marshmallows
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees F. Separate crescent rolls into 16 triangles.

Put butter and pecans into 2 small dishes. Dip 1 end of each marshmallow into butter, then into pecans. Place each marshmallow on a triangle of dough.

Combine sugar and cinnamon in small cup. Sprinkle 1/4 teaspoon mixture over each marshmallow. Pinch dough around marshmallow to seal. Gently roll each into a ball. Set in greased muffin cup. Bake for 10 to 15 minutes until golden.

Makes 16 marshmallow puffs.