Smores Crescent Rolls (Printable)

Flaky pastry wrapped around gooey chocolate and marshmallow, finished with crunchy graham cracker topping.

# 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)

# How to Make:

01 - Preheat your oven to 375°F. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
02 - Unroll the crescent roll dough and separate it into 8 individual triangles along the perforated lines.
03 - Place one piece of chocolate and one marshmallow at the wide end of each dough triangle.
04 - Starting from the wide end, roll each triangle toward the point, enclosing the chocolate and marshmallow inside. Pinch the edges together firmly to seal the filling inside.
05 - Place the rolled crescents seam-side down on the prepared baking sheet, spacing them evenly apart.
06 - Lightly brush the tops of the rolls with melted butter using a pastry brush for a golden, crispy finish.
07 - Sprinkle the crushed graham crackers evenly over the tops of all rolls, pressing gently to adhere.
08 - Bake for 10 to 12 minutes, or until the crescent dough is golden brown and the chocolate has melted inside.
09 - Allow the rolls to cool on the baking sheet for 3 to 5 minutes before serving—the filling will be extremely hot.

# Expert Tips:

01 -
  • They deliver all the nostalgic magic of s'mores in about twenty minutes with zero campfire required
  • The combination of flaky buttery crescent dough and gooey chocolate marshmallow filling is absolutely irresistible
  • Even picky eaters who claim they do not like s'mores somehow always request seconds
02 -
  • The filling will expand during baking, so pinching the edges is not optional unless you want chocolate all over your oven
  • Letting them cool for at least three minutes is crucial because that molten marshmallow can burn mouths faster than you expect
  • The graham cracker topping can burn easily, so check at the ten minute mark and move the pan to a lower rack if needed
03 -
  • Work quickly with the crescent dough once it is out of the package, as it becomes sticky and difficult to handle as it warms up
  • If any filling escapes during baking, use a thin spatula to scrape it off the parchment paper while it is still warm

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