Smores Crescent Rolls (Printable)

Flaky pastry wraps gooey chocolate and marshmallow filling with buttery graham cracker topping

# What you'll 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

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Unroll crescent dough and separate into 8 triangles along perforated lines.
03 - Place one piece of chocolate and one marshmallow at the wide end of each dough triangle.
04 - Roll each triangle starting from the wide end toward the point, completely encasing the filling. Pinch edges firmly to seal.
05 - Place rolls seam-side down on prepared baking sheet, spacing evenly.
06 - Lightly brush tops of rolls with melted butter using a pastry brush.
07 - Sprinkle crushed graham crackers evenly over the tops of buttered rolls.
08 - Bake for 10 to 12 minutes until dough is golden brown and cooked through.
09 - Let cool on baking sheet for 3 to 5 minutes before serving. Filling will be extremely hot.

# Expert Suggestions:

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 for that melty chocolate marshmallow combo
02 -
  • The marshmallows expand dramatically in the oven so don't panic when they look like they're taking over the whole pan
  • Serve these within 15 minutes of baking because that gooey texture is what makes them special
03 -
  • If marshmallows keep escaping, try wrapping the dough slightly differently or pressing the seal with damp fingertips
  • Work quickly once you start filling because the dough gets sticky and harder to handle as it warms up

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