Smores Crescent Rolls (Printer-friendly)

Flaky dough wrapped around gooey chocolate and marshmallow, finished with graham cracker crunch

# What You Need:

01 - 1 can (8 oz) refrigerated crescent roll dough (8 triangles)

02 - 8 pieces milk chocolate (approximately 1 oz total or chocolate chips)

03 - 8 large marshmallows

04 - 2 graham crackers, finely crushed (about ¼ cup)

05 - 1 tablespoon unsalted butter, melted (optional, for brushing)

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.

02 - Unroll the crescent dough and separate into 8 triangles along perforated lines.

03 - Place one piece of chocolate and one marshmallow at the wide end of each triangle.

04 - Roll each triangle starting from the wide end toward the point, enclosing the filling. Pinch edges firmly to seal.

05 - Place rolls seam-side down on prepared baking sheet, spacing evenly.

06 - Lightly brush tops with melted butter for extra richness.

07 - Sprinkle crushed graham crackers evenly over the tops of all rolls.

08 - Bake for 10–12 minutes until dough is golden brown and cooked through.

09 - Let cool on baking sheet for 3–5 minutes. Filling will be extremely hot.

01 -

They come together in about 20 minutes but taste like something special
The flaky dough creates this perfect contrast with gooey chocolate and melted marshmallow inside
They capture everything wonderful about s'mores without needing a fire pit

02 -

The marshmallows will expand dramatically in the oven, so do not worry if some escapes, that is part of their rustic charm
Serve these within an hour of baking for the best texture, as the filling firms up as they cool completely
If you want to prep ahead, you can assemble and refrigerate the raw rolls for up to 2 hours before baking

03 -

If your marshmallows are stale, microwave them for 5 seconds before using to freshen them up
Place the baking sheet on a lower oven rack if the tops are browning too quickly before the inside is cooked through