Ingredients
1 tube refrigerated biscuit dough
1 large egg, beaten
1/4 c. semisweet chocolate chips
1 1/2 c. mini marshmallows
Canola oil, for frying
1/2 c. finely ground graham cracker crumbs (from 4 sheets of graham cracker)
Preparation
Step 1Cut each raw biscuit into 4 equal pieces. Working with one piece at a time, stretch out the edges of the dough, leaving the middle a bit thicker, to approximately a 1 ½ to 2-inch wide piece.Step 2Brush edges of stretched dough with egg and arrange ½ teaspoon chocolate chips, (about 5 chips) and 4 mini marshmallows in the center of the dough. Using your fingers, pinch the egg washed edges of the biscuit dough together to form a ball around the filling. Pinch again to make sure the edges are sealed. Repeat with remaining dough, egg, chocolate chips, and marshmallow, evenly spacing prepared balls on a plate or baking sheet.Step 3Meanwhile, heat ¾-inch oil in a nonstick T-fal Jumbo Cooker over medium heat to 325 degrees. Place graham cracker crumbs in a large bowl. Step 4Working in batches of 5 or 6, carefully add the prepared balls to the hot oil and fry until golden brown and cooked through, turning a few times to brown all over, about 2 to 3 minutes, maintaining the oil temperature around 325, but no higher than 350. Step 5Using a spider or slotted spoon remove fried balls from oil and immediately toss in the bowl with the graham crackers to coat the outside. Remove coated balls to a plate and repeat with remaining balls and graham cracker. Serve warm.
