Tangy apricot sugar biscuits

Ingredients:

2 tablespoons sweetened powdered lemonade-flavor drink mix
2 tablespoons granulated sugar
1 (10 ounce) can Hungry Jack refrigerated flaky biscuits
3 tablespoons butter or margarine, melted
30 miniature marshmallows, about 1/3 cup
1/4 cup apricot preserves
2 tablespoons chopped nuts

Preparation:

Heat oven to 375 degrees F. Grease 9-inch round cake or pie pan.
Combine lemonade mix and sugar. Separate dough into 10 biscuits.
Dip 1 side of each biscuit in melted butter, then in sugar mixture.
Place rolls sugar-side-up in prepared pan. Sprinkle remaining sugar over top of biscuits.
With thumb, make imprint in center of each biscuit. Fill each with 3 marshmallows.
Combine apricot preserves and nuts. Spoon 1 teaspoonful over marshmallows on each roll.
Bake at 375 degrees F for 15 to 20 minutes or until golden brown. Remove from pan immediately.