Tuesday, March 23, 2010

Empty Tomb Rolls For Easter Morn


Before poppin' it in the oven.


Before poppin' it in the oven.




This is a GREAT kids project! I got the idea off of my friend Christy's blog. I then googled it and discovered many variations of this fun and yummy Easter project.

If using this recipe for an Easter lesson, the ingredients and steps in this recipe stand for the preparation of the body of Jesus, laying him in the tomb, sealing the tomb, and then how he had already risen when they rolled the rock away from the tombs entrance.

Though I had Easter on the brain when making this recipe, it could also be used for many different lessons such as a "Magic Trick" (disappearing) demonstration.

I was over at the house where I help some kids with homework, and decided that with their love for anything active, and their families religious beliefs being appropriate for the project, we could make these together. I was pretty laid back when it came to them sealing them tight so some marshmallow did leak out....but the experiment was still a hit! Very fun:)

Here is a picture of Empty tomb rolls from over at The Girl Who Ate Everything...my friend Christy's Blog.
This is what Empty Tomb Rolls look like when adults make them, or you double check your young childs "sealing" skills when they aren't looking.

Well here it is Ladies and Gents.....

Empty Tomb Rolls For Easter Morn
Makes 8

Ingredients:
1- 8oz tube of refrigerated crescent rolls. (8 rolls)
8- Large marshmallows
1/4 cup Melted Butter
Cinnamon and Sugar

Directions:

-Roll out Crescent rolls and separate the triangles.

-Dip marshmallows one at a time in melted butter, then roll in cinnamon and sugar mixture.

-Place the coated marshmallow at an end of the crescent roll and roll it up. Then pinch all the edges together tightly so that the marshmallow has NO way of escaping.
It is VERY important that it is sealed well ALL OVER.

-Dip the top of the roll in melted butter, followed by dipping the buttered top in the cinnamon and sugar mixture.

-Place the roll on a cookie sheet with freshly buttered and sugared side up.
(check it again with your eyes to make sure it is tightly sealed.

-Bake at 375 for 11-14 minutes, or until tops are golden brown.

-Cool 1-2 minutes. Serve warm and enjoy!

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