Smores Crescent Rolls (Printable Version)

Flaky crescent dough wrapped around gooey chocolate and marshmallows, topped with sweet graham cracker crunch.

# What You’ll Need:

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

02 - 8 pieces milk chocolate (approximately 1 oz each) 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.

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, enclosing the filling. Pinch sides to seal securely.

05 - Place rolls seam-side down on the prepared baking sheet.

06 - Lightly brush tops with melted butter if desired.

07 - Sprinkle crushed graham crackers evenly over all rolls.

08 - Bake for 10-12 minutes until golden brown and crispy.

09 - Allow to cool for 3-5 minutes before serving—filling will be extremely hot.

01 -

They capture everything wonderful about campfire smores without needing a fire or perfect weather
The crescent dough gets impossibly flaky while the chocolate marshmallow inside turns into pure molten magic

02 -

Some marshmallow leakage is totally normal and will caramelize onto the baking sheet, which is actually delicious even if it looks messy
These really must be eaten warm because the marshmallow firms up as they cool and you lose that incredible pull apart texture

03 -

If your marshmallows seem hard or stale, microwave them for 5 seconds before using to soften them up
Place the baking sheet on a lower oven rack if the tops are browning too fast before the dough is cooked through