Smores Crescent Rolls (Printable)

Flaky pastry filled with warm chocolate and marshmallow, finished with buttery graham cracker topping.

# Ingredient List:

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

02 - 8 pieces milk chocolate (approximately 1 oz total 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 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 tightly to seal.

05 - Place the rolled dough seam-side down on the prepared baking sheet, spacing them evenly.

06 - Brush the tops lightly with melted butter if using, then sprinkle crushed graham crackers evenly over all rolls.

07 - Bake for 10 to 12 minutes until the rolls are golden brown and cooked through.

08 - Let the rolls cool for 3 to 5 minutes before serving—the chocolate and marshmallow filling will be very hot.

01 -

The chocolate stays molten and ridiculously gooey inside while the outside gets perfectly golden
Kids can practically make these themselves with zero supervision needed
They taste like camping but require zero actual camping or fire building skills

02 -

Marshmallows expand dramatically in the oven so dont worry if they look small going in
Some chocolate might escape during baking and thats completely normal just let it cool on the parchment
These are best eaten warm but you can reheat leftovers for 10 seconds in the microwave

03 -

Work quickly once you unroll the dough because it gets sticky as it warms up
If the marshmallows puff out too much during baking gently press them back down with a spoon