This recipe is a Pillsbury Bake-Off® winner from time warp October 20, 1969! It marked the first time a refrigerated dough won the Bake-Off’s grand prize. Hats off to you, Edna Holmgren Walker (at right), for winning the grand prize that landed you in the Pillsbury Hall Of Fame and into the hearts and tummies of foodies across the globe. And thank you my Mom “Betty” for snagging this recipe so that I could enjoy it!
I think if you were to shout out “Pillsbury” in your local grocery it would soon be echoed with a “Doughboy!” But second to Snuggles, who annoyed my good childhood friend Scotty, the Pillsbury Doughboy just creeps me out. He’s always in a over the top good mood and his platter sized dilated pupils are super freaky. His laugh? Me, oh my!
The web is flooded with jokes and videos about the doughy guy. I even found his “fauxbituary” that said he died of a yeast infection caused by being poked in the stomach too many times. This commercial, however, is probably one of my favorites of him – it features Maureen McCormick in a spot from before her Marcia Brady stardom. Marcia! Marcia! Marcia! Thank you for practicing your singing before making what might have been something other than a Sunshine Day.
All kidding aside, the Pillsbury crescent rolls make the perfect wrapper for these sweet treats.
foodie tips ~
❤ Fine dining for two – four? You can half this recipe if you don’t want 16 magical puffs. Or you can make all 16 and get your crazy magic marshmallow puffs on!
❤ I read on some blogs that folks thought it was normal that the puffs had a coating of the marshmallow mixture inside, but otherwise the puff had blown a tire during baking. I absolutely disagree. Obviously there’s an art to creating the perfect magical mouthwatering gooey marshmallow puff and about half of my first batch turned out with no white explosion. Why, look at Edna’s vintage picture above – do you see any exploded puffs? Zero. I tasted both blown and unblown puffs and will eagerly testify in foodie court that these are best enjoyed with the entire marshmallow intact inside the perfect puff. That’s the magic!
❤ Here in Texas “nuts” is an abbreviation for “Texas Pecans.” Giddy up!
❤ On my next go of these, I’m going to sprinkle a little fairy dust on top of these magic puffs. By fairy dust I mean crumbled bacon. Mmmm… bacon!
¼ cup | sugar
1 teaspoon | cinnamon
2 8-ounce cans | Pillsbury refrigerated crescent dinner rolls
16 large | marshmallows
¼ cup | butter, melted (Betty’s Mom “Nanny” would say make it Falfurrias)
¼ cup | chopped nuts (make it pecans – see foodie tip above)
½ cup | powdered sugar
2-3 tablespoons | milk
½ teaspoon | vanilla
ii. what to do
0. Preheat oven to 375°F.
1. Combine the sugar and cinnamon and set aside.
2. Separate the two cans of crescent dough into 16 triangles.
3. Dip a marshmallow in the melted butter then roll it in the cinnamon-sugar mixture.
4. Place the marshmallow on the wide end of the triangle. Fold the corners over the marshmallow and roll it toward the point. Make sure to completely cover the marshmallow and squeeze the edges of the dough to seal. We don’t want any melted marshmallow blowouts, remember?!
5. Dip the pointed side of the puff into butter and place the buttered side down in a greased deep muffin pan. Repeat the process until all your puffs are prepared.
6. Place the muffin pan on a baking sheet and bake for 10-15 minutes, until golden brown.
7. Remove the puffs from the pan and drizzle with your icing mixture. Sprinkle with your pecans and serve warm. Note: While Mrs. Holmgren’s recipe below called for immediate removal and topping I ate my magic puff too fast and it was hot-hot-HOT! I’d suggest letting these rest a few minutes but don’t let them get cold. Nobody likes a cold magical marshmallow puff!
Yields 16 rolls (full recipe)
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
When you think of bananas, you think of monkeys. Right?
Growing up in the 70s meant enjoying the ritual of watching Saturday morning cartoons for hours. And one of my favorites was the Tom & Jerry Grape Ape Show. Let’s have a watch (play the video below, folks)!
So bananas. I was shocked this recipe listed the marshmallows as “optional” (really?) and that it didn’t call for the joy of the nilla wafer. Just make sure you include ’em both for an over-to-top old world tasty treat.
Oooh! Ahhh! Oooh! Ahhh!
ii. what to do
1. Whip cream in a mixing bowl.
2. Add the vanilla and whip some more.
3. Make the pudding per the box instructions.
4. Fold in the cream.
Serve from the casserole dish or spoon into individual custard cups. Eat it up! If you’re lucky, it’ll all be gone before any bananas on top brown.
Foodie Tips ~
♥ Get creative and find a way to decorate the top of your pudding masterpiece. I made a banana sunflower out of sliced bananas and chocolate chips. Or, at least I tried to!
♥ Nilla wafers. On the top. “Chunky crush” ’em first.
♥ No nilla wafers? Mom would approve of some chopped Texas pecans, y’all.
♥ Do you go bananas for bananas? Click here! Then scroll down to your heart’s content.