Biscoff and Marshmallow Crescent Rolls

This is the easiest, most delicious recipe I have made for dessert in a long time.  I understand - major shortcut using crescent rolls - but sometimes we all need a little shortcut in life!  This is your go-to, last minute, throw together dessert.  You'll love it!



I had a TOUGH Stroga class the other night, and thought I really earned a little treat when I got home.  I wasn't quite going as far to bake cookies or brownies, but I wanted an upgrade from a single scoop of biscoff spread.  We threw this whole recipe together in about 10 minutes, and baked it up while we ate (we're fast eaters).



When I was telling Jeff about the amazing dessert we'd had last night, he told me they sounded like Balloon Biscuits.  A quick google search taught me that Balloon Biscuits are regional to the school district he grew up in, and that the school still uses the exact same clip art when sharing the recipe with their students as when he went there.  The recipe is pretty similar, but it lacks the key to this recipe's tastiness - Biscoff Spread.



Have you all tried this?  You can buy it at World Market, some grocery stores, online (here in a multipack) or Trader Joe's has their own version, called Speculoos Cookie Spread.  Either way, man oh man is it good.  It's like peanut butter, but instead of peanuts it tastes like those cookies you get on Delta flights.  I bought it thinking I'd bake with it, but I may or may not have polished off a jar just by eating spoonfuls.  I have to admit, I'm pretty proud that I finally used it to bake instead of eating it plain!



When you need a quick and easy recipe that even your kids could make, the Solon School District had the right idea and Picky Palate perfected it.  Buy crescent rolls.  Fill them with marshmallow and cookie spread.  Cover them in butter and cinnamon sugar.  Devour.  Just make sure you put a Silpat down or you could destroy your cookie sheet! I have a feeling you know just how sweet and fantastic these will be.  Just make sure you get a nice work out in first!





Biscoff and Marshmallow Crescent Rolls
from Picky Palate

Ingredients
One 8 count roll of Crescent Rolls (I used store brand)
8 tablespoons Biscoff Spread (or Trader Joe's Speculoos Cookie Spread)
Approximately 80 mini marshmallows
1-2 tablespoons melted butter (I used closer to 1)
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Instructions
1. Preheat oven to 350 degrees F. Line a large baking sheet with a silpat liner or parchment paper. (Please don't skip this step!)
2. Unroll crescent rolls into 8 triangles on prepared baking sheet. Place 1 tablespoon of Biscoff spread onto the center of the wide end of the triangle. Top Biscoff with about 10 mini marshmallows then roll crescent up starting at wide biscoff marshmallow end. Space each crescent about 1 1/2 inches apart on the cookie sheet.
3. Brush melted butter over each crescent with a pastry brush. Stir together the sugar and cinnamon then sprinkle evenly over crescents.
3. Bake for 15-17 minutes, until golden brown. Marshmallows will ooze everywhere. Once removed from the oven, take a plastic knife and bring warm oozed marshmallow back around each crescent.
4. Let cool for 10 minutes then serve warm.