Smores Crescent Rolls (Printer-friendly)

Flaky pastry wrapped around gooey chocolate and marshmallow, topped with sweet graham cracker crunch

# What You'll Need:

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 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 triangle.

04 - Roll each triangle starting from the wide end, wrapping the filling inside. Pinch edges firmly to seal.

05 - Place rolls seam-side down on prepared baking sheet, leaving space between each.

06 - Lightly brush tops with melted butter for enhanced browning, if desired.

07 - Sprinkle crushed graham crackers evenly over the tops of all rolls.

08 - Bake for 10 to 12 minutes until golden brown and filling is melted.

09 - Let cool on baking sheet for 3 to 5 minutes before serving. Filling will be very hot.

01 -

You get all the campfire magic without weather, planning, or smoke in your eyes
The entire family can help assemble them in under fifteen minutes
They taste even better than the original, with buttery pastry adding something special

02 -

The marshmallows expand dramatically in the oven, so pinch those seams tightly
Let them cool for the full five minutes or you will burn your tongue on the molten center
These are best eaten the day they are made while the pastry is still crisp

03 -

If your marshmallows seem too firm, let them sit on the counter for ten minutes before using
Place the baking sheet on the middle rack for even browning without burning the bottoms