Smores Crescent Rolls (Print)

Flaky pastry rolls filled with gooey chocolate and marshmallow, topped with sweet graham cracker crunch for the perfect campfire-inspired dessert.

# Ingredient List:

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

02 - 8 pieces (approximately 1 oz) milk chocolate bars 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 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 dough triangle.

04 - Roll each triangle starting from the wide end, wrapping filling completely. Pinch edges tightly to seal.

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

06 - Lightly brush tops with melted butter if using for enhanced browning.

07 - Sprinkle crushed graham crackers evenly over all rolls.

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

09 - Let cool 3–5 minutes before serving. Filling will be extremely hot.

01 -

You get all the smores magic without hunting down kindling or fighting mosquitoes
The crescent dough creates the perfect buttery vessel for that chocolate marshmallow escape
Ready in 22 minutes but tastes like something you planned all week

02 -

The marshmallows expand dramatically in the oven and will escape if you do not seal the edges well
Some leaking is normal and the escaped bits get crispy and delicious
These are best eaten warm but the chocolate will burn your mouth if you dive in too fast

03 -

Room temperature dough is easier to handle but cold dough helps the filling stay put
Crush your graham crackers finely so they adhere better to the buttered tops