Smores Crescent Rolls (Printable)

Flaky pastry bundles filled with gooey chocolate and marshmallow, sprinkled with crushed graham crackers for the perfect campfire-inspired dessert.

# Ingredient List:

→ Dough

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

→ Filling

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

→ Topping

04 - 2 graham crackers, finely crushed (about ¼ cup)
05 - 1 tablespoon unsalted butter, melted (optional, for brushing)

# Steps:

01 - Preheat your oven to 375°F. Line a baking sheet with parchment paper.
02 - Unroll the crescent dough and separate it into 8 triangles along the perforated lines.
03 - Place one piece of chocolate and one marshmallow at the wide end of each dough triangle.
04 - Roll up each triangle starting from the wide end, wrapping the filling inside. Pinch the edges firmly to seal as much as possible to prevent leakage during baking.
05 - Place the filled rolls seam-side down on the prepared baking sheet, leaving space between each for expansion.
06 - Brush the tops lightly with melted butter if desired for added richness and to help the graham cracker topping adhere.
07 - Sprinkle the crushed graham crackers evenly over the tops of all rolls, pressing gently to ensure they stick.
08 - Bake for 10 to 12 minutes or until the crescent dough is golden brown and the filling is melted and bubbly.
09 - Let the rolls cool on the baking sheet for 3 to 5 minutes before serving. The chocolate and marshmallow filling will be extremely hot.

# Expert Advice:

01 -
  • They capture everything magical about s'mores without needing a fire pit or perfect weather
  • The crescent dough gets impossibly flaky while creating a cozy pocket that keeps all that gooey chocolate and marshmallow exactly where it belongs
  • From start to finish in about 20 minutes making them perfect for last minute dessert cravings or unexpected guests
02 -
  • The marshmallows puff up enormously in the oven then deflate slightly creating that hollow hollow center that makes them so pillowy
  • If some chocolate escapes during baking don't stress because those crispy caramelized bits on the parchment are actually the best part
  • These are absolutely best eaten warm but you can reheat leftover ones for 10 seconds in the microwave though the crust won't be as crisp
03 -
  • Place a piece of parchment paper between any layers if you need to stack them on the baking sheet
  • If the marshmallows start toasting too much before the dough is done tent the pan loosely with foil for the last few minutes

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