Smores Crescent Rolls (Print Version)

Flaky dough filled with gooey chocolate and marshmallow, topped with sweet graham cracker crunch.

# What You Need:

→ Dough

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

→ Filling

02 - 8 pieces milk chocolate (approximately 1 oz total) or 1/3 cup chocolate chips
03 - 8 large marshmallows

→ Topping

04 - 2 graham crackers, finely crushed (about 1/4 cup)
05 - 1 tablespoon unsalted butter, melted (optional, for brushing)

# How-To:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
02 - Unroll the refrigerated crescent dough and carefully separate along perforated lines into 8 individual triangles.
03 - Position one piece of chocolate and one marshmallow at the wide end of each dough triangle, ensuring fillings are centered.
04 - Roll each triangle starting from the wide end toward the point, enclosing the chocolate and marshmallow. Pinch edges firmly to seal and prevent filling from leaking during baking.
05 - Place the rolled crescents seam-side down on the prepared baking sheet, spacing them evenly to allow for expansion.
06 - Lightly brush the tops of each roll with melted butter using a pastry brush for enhanced golden browning (optional step).
07 - Sprinkle the crushed graham crackers evenly over the buttered rolls, pressing gently to adhere the crumbs.
08 - Bake for 10 to 12 minutes until the crescent dough turns golden brown and the filling is melted and bubbly.
09 - Allow rolls to cool on the baking sheet for 3 to 5 minutes. The filling remains extremely hot immediately after baking, so this resting period is essential for safe consumption.

# Expert Advice:

01 -
  • Takes exactly 22 minutes from idea to first bite, perfect for sudden sweet cravings
  • The crescent dough creates this incredibly flaky pocket that keeps everything molten hot inside
02 -
  • Some marshmallows will escape during baking, that's just nature, embrace the crispy bits
  • Sealing the sides really matters unless you want a marshmallow explosion all over your baking sheet
03 -
  • Crush your graham crackers extra fine so they coat the tops evenly instead of falling off in giant chunks
  • If using mini marshmallows, pile 4 or 5 in each roll for that proper gooey factor

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