Ingredients
4 1/2
teaspoons granulated sugar
2
teaspoons all-purpose flour
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
4
large marshmallows, cut in half (from 12-oz package)
2
tablespoons butter, melted
2
oz cream cheese (from 8-oz package), softened
1/2
teaspoon lemon zest
2 1/2
teaspoons lemon juice
1/2
cup powdered sugar
1 1/2
cups frozen whipped topping, thawed (from 8-oz container)
2/3
cup sliced fresh strawberries
Additional powdered sugar, for sprinkling
Preparation
Move oven racks to middle and lower positions. Heat oven to 375°F. Spray 8 regular-size muffin cups generously with cooking spray. In small bowl, mix granulated sugar and flour.
Separate dough into 8 triangles. Dip marshmallow half into melted butter; roll in sugar mixture. Place marshmallow on end with narrow tip, and roll up. Firmly pinch sides of dough so marshmallow is covered, pressing edges and seams of dough to seal completely.
Dip bottom half (with seam sides) into remaining melted butter; place buttered side down in muffin cup. Repeat for remaining dough and marshmallows.
Place large foil-lined cookie sheet on lower oven rack. Bake muffin pan on middle oven rack 10 to 14 minutes or until golden brown. Cool in pan 3 minutes. Loosen around edges of puffs with sharp knife or thin metal spatula, and carefully remove from muffin cups; transfer to cooling rack to cool completely, about 30 minutes.
In medium bowl, beat cream cheese, lemon zest, lemon juice and 1/2 cup powdered sugar with spoon until smooth. Stir in whipped topping. With serrated knife, cut baked puff in half horizontally, all the way through the center. Pipe or spoon about 3 tablespoons of the filling into bottom half of puff, top with strawberries and top half of puff; repeat for remaining puffs and filling. Sprinkle with powdered sugar before serving. Store loosely covered in refrigerator.
