S'mores Crescent Roll Puffs

• 2 cans (8 oz. each) refrigerated crescent dinner rolls
• 16 JET-PUFFED Toasted Coconut Marshmallows
• 1/2 cup BAKER'S Semi-Sweet Chocolate Morsels
• 2 Tbsp. butter, melted
• 1-1/2 cups powdered sugar
• 2 Tbsp. milk
• 1/3 cup chopped PLANTERS Walnuts

1. Heat oven to 350F.
2. Separate dough into 16 triangles.
3. Place one marshmallow on top of each dough triangle; sprinkle with chocolate.
4. Wrap 1 dough triangle around each marshmallow, completely covering marshmallow and chocolate with dough; pinch edges of dough together to seal.
5. Dip sealed sides in butter; place, sealed-sides down, in 16 muffin pan cups sprayed with cooking spray.
6. Place muffin pans on baking sheet.
7. Bake 12 to 15 min.
8. or until golden brown.
9. Meanwhile, mix powdered sugar and milk.
10. Remove baked puffs from muffin pans to wire racks.
11. Drizzle with the powdered sugar glaze; sprinkle with nuts.
12. Serve warm.

rolls, jetpuffed, butter, powdered sugar, milk, walnuts

Taken from www.kraftrecipes.com/recipes/smores-crescent-roll-puffs-175757.aspx (may not work)