Crescent Puff Smores Recipe In Cast Iron

S'MORES CRESCENT ROLL PUFFS

Steps:

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

S'MORES CRESCENT ROLLS

Steps:

• Preheat oven to 375deg;. Unroll crescent dough; separate into 8 triangles. Place 1 teaspoon Nutella at the wide end of each triangle; sprinkle with graham crackers, chocolate chips and marshmallows. Roll up and place on ungreased baking sheets, point side down; curve to form crescents. Bake until golden brown, 9-11 minutes., In a microwave, warm remaining Nutella to reach a drizzling consistency; spoon over rolls. Serve warm.

CRESCENT PUFF S'MORES

Steps:

• Heat oven to 375°F. Spray 16 regular-size muffin cups with cooking spray. Separate dough into 16 triangles.
• For each snack, place 1 marshmallow on shortest side of triangle. Top with 2 squares of chocolate candy. Starting with shortest side of triangle, fold corners of dough over marshmallow and chocolate, then roll to opposite point, completely covering marshmallow and chocolate; pinch dough to seal well.
• Dip snacks in or brush with melted butter; roll in cracker crumbs to coat. Place in muffin cups.
• Place pans on sheet of foil or cookie sheet (to catch any spills); bake 15 to 20 minutes or until golden brown. Immediately remove from muffin cups; serve warm.

CRESCENT PUFF S'MORES

Steps:

• Heat oven to 375*F.
• Spray 16 regular size muffin cups with cooking spray. Seperate dough into 16 triangles.
• For each snack, place 1 marchmallow on shortest side of triangle. Top with 2 squares of chocolate candy. Starting with shortest side of triangle, fold corners of dough over marchmallow and chocolate, then roll to opposite point, completely coveringmarshmallow and chocolate; pinch dough to seal well.
• Dip snacks in or brush with melted butter; roll in cracker crumbs to coat. Place in muffin cups.
• Place pans on sheet of foil or cookie sheet to catch any spills; bake 15 to 20 or until golden brown. Immediately remove from muffin cups; serve warm.

S'MORES CAST-IRON PIE

Steps:

• Preheat the oven to 350 degrees F.
• Stir the graham cracker crumbs, melted butter and sugar together in a medium bowl until the mixture resembles wet sand. Press the crumbs into the bottom and up the sides of a 9-inch cast-iron skillet or glass pie plate.
• Bake the crumb crust for about 10 minutes, until a shade darker. Let cool.
• Place the chopped chocolate in a medium bowl.
• In a small saucepan, bring the cream to a bare simmer and then pour it over the chocolate. Let stand for 2 minutes, then stir the cream and chocolate together until totally smooth. Pour the chocolate into the crust and spread evenly. Let cool a bit.
• Preheat the broiler. Position an oven rack about 4 inches from the heating element.
• Arrange the marshmallows on top of the chocolate. Broil the pie until the marshmallows are puffed and golden brown, 2 to 3 minutes, rotating occasionally. Serve immediately.

SKILLET S'MORES

Steps:

• Place an oven rack in the top position and preheat the oven to 450 degrees F. While the oven heats, put a 10-inch cast-iron or stainless-steel skillet in to heat.
• Carefully remove the hot skillet and sprinkle the chocolate and butterscotch chips in the bottom. Drizzle the cream over the top and then top with the marshmallows in an even layer. Set the skillet on the top oven rack and bake until the marshmallows are molten and golden on top, 5 to 6 minutes.
• Serve (carefully, the pan will be very hot) with graham crackers for dipping.

CRESCENT PASTRY PUFF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Mix together the cinnamon and 1/4 cup sugar in a cup or small bowl, sprinkle about 1 tablespoon of this mixture over the apples, and set aside.
• In a medium bowl, mix together 1/3 cup of sugar with cream cheese until smooth. Beat in the egg until light and fluffy, and then stir in vanilla. Set aside.
• Unroll the crescent roll dough, and place the pieces side by side on a large cookie sheet. Pinch seams together to form one big sheet. Place the apples lengthwise down the center. Use scissors to snip the edges into a fringe with strips about 1 inch wide. Pour the cream cheese filling over the apples, and bring the strips from the side up over the apples in an alternating fashion to cover the filling. Pinch ends closed.
• Bake for 35 minutes in the preheated oven, or until golden brown. While still hot, brush the top with butter, and sprinkle the remaining cinnamon sugar over the top.

MINI CAST IRON SKILLET S'MORES

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place 1 graham cracker square in each of 4 miniature cast iron skillets. Top each graham cracker square with 1 piece of chocolate, and 1/2 marshmallow.
• Place skillets in the preheated oven and cook until marshmallows begin to brown, about 3 minutes.
• Remove miniature skillets from oven and gently press marshmallows into chocolate with a spatula.

CRESCENT PUFF S'MORES

Steps:

• Heat oven to 375*F.
• Spray 16 regular size muffin cups with cooking spray. Seperate dough into 16 triangles.
• For each snack, place 1 marchmallow on shortest side of triangle. Top with 2 squares of chocolate candy. Starting with shortest side of triangle, fold corners of dough over marchmallow and chocolate, then roll to opposite point, completely coveringmarshmallow and chocolate; pinch dough to seal well.
• Dip snacks in or brush with melted butter; roll in cracker crumbs to coat. Place in muffin cups.
• Place pans on sheet of foil or cookie sheet to catch any spills; bake 15 to 20 or until golden brown. Immediately remove from muffin cups; serve warm.