Smores Crescent Rolls (Printable version)

Gooey chocolate and marshmallow filling wrapped in flaky crescent dough with graham cracker crunch.

# What you 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 your oven to 375°F. Line a baking sheet with parchment paper.

02 - Unroll the crescent dough and separate it into 8 individual triangles.

03 - Place one piece of chocolate and one marshmallow at the wide end of each triangle.

04 - Roll up each triangle starting from the wide end, encasing the filling. Pinch the sides firmly to seal as much as possible.

05 - Place rolls seam-side down on the prepared baking sheet.

06 - Lightly brush the tops with melted butter if desired for extra richness.

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

08 - Bake for 10 to 12 minutes, or until golden brown and cooked through.

09 - Let cool for 3 to 5 minutes before serving. The chocolate and marshmallow filling will be extremely hot.

01 -

You get all the campfire magic without any of the smoke or weather dependence
The entire assembly takes less time than finding matching shoes for a family outing

02 -

Sealing the seams properly prevents marshmallow from escaping and creating burnt sticky spots on your pan
These rolls lose their magical texture quickly so plan to eat them within fifteen minutes of baking

03 -

Place the baking sheet on the middle rack to prevent the tops from browning before the centers heat through
If marshmallow escapes during baking let it cool completely before attempting to clean the pan