0

THE RECIPE BOX: Resurrection rolls perfect to make with children at Easter

Resurrection rolls are a great addition to any Easter activities, as well as the story that goes with the rolls.

Resurrection rolls are a great addition to any Easter activities, as well as the story that goes with the rolls.

If you have read any of my food columns, then you know I love a good story to go along with a good recipe. Well I've hit the jackpot with this week's recipe -- Resurrection rolls, or some may know this recipe as empty tombs.

Five ingredients make up this recipe, and all of the ingredients represent something to help tell the story of Easter.

The marshmallows used represent the body of Jesus. The butter represents the oils used in the burial. The cinnamon and sugar mixture represent the spices used to perfume the body. The crescent roll dough represents the tomb.

The idea is to help tell the story of Easter to children while they help you make the rolls. After the rolls have cooked and cooled, cut them down the middle and you can see that the marshmallow has melted into the roll, which represents the tomb being empty following the Resurrection of Jesus.

I was introduced to this recipe last year by a very sweet mother-like figure in my life, Patricia Richardson. Of course, the rolls are absolutely delicious, but I have to say the story behind them is life changing.

Happy Easter!

Resurrection rolls:

Start to finish: approximately 30 minutes

One can of refrigerated crescent roll dough (eight-count)

Large marshmallows

Cinnamon

Sugar

Butter, melted (at least 1/4 cup)

Preheat the oven according to the directions on the crescent roll package.

Mix cinnamon and sugar in a bowl together and set aside.

Dip a marshmallow into the melted butter and then roll it into the cinnamon and sugar mixture.

Place the marshmallow on a tip of the triangular-shaped crescent dough and roll toward the large end.

Pinch the dough together firmly at any open spaces and at the edges.

Bake as directed.

Let the rolls cool before cutting them open.

Tip: Make sure all of the edges are pinched together well, or marshmallow will leak out onto the pan.