Smores Crescent Rolls (Print version)

Flaky crescent dough filled with melted chocolate and marshmallow, topped with crushed graham crackers for a campfire-inspired dessert.

# 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 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)

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Unroll the 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 up each triangle starting at the wide end, encasing the filling. Pinch the 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 the rolls.
08 - Bake for 10-12 minutes until golden brown.
09 - Let cool for 3-5 minutes before serving. Filling will be hot.

# Expert advice:

01 -
  • Takes just 22 minutes from start to finish, perfect for sudden dessert cravings
  • The flaky crescent dough adds a buttery, golden crunch you cant get from graham crackers alone
02 -
  • The marshmallows puff up dramatically in the oven and then deflate slightly as they cool, which is completely normal.
  • Let them rest for at least 3 minutes after baking or you will burn your tongue on the molten chocolate filling.
03 -
  • Seal the edges really thoroughly even if it feels tedious, or you will have marshmallow leaking all over your baking sheet.
  • Crush the graham crackers in a zip-top bag with a rolling pin for the most even, fine texture.

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