Each triangle of crescent dough gets a layer of marshmallow creme, a scatter of chocolate chips and half the graham crumbs before it is rolled from the wide end.
They bake for 12 to 15 minutes at 375°F, then take a drizzle of chocolate sauce and the rest of the crumbs while still warm.
How to Make It
Sheet lined
Heat oven to 375°F. Line a baking sheet with parchment paper.
Filled triangles
Separate the crescent-roll dough into 8 triangles. Spread each with marshmallow creme, then sprinkle with semisweet chocolate chips and half of the graham cracker crumbs.
Rolled and brushed
Roll each triangle from the wide end to the tip and place seam-side down. Brush with melted unsalted butter.
Baked golden
Bake 12 to 15 minutes, until the crescent-roll dough is deep golden and baked through.
Drizzled and crumbed
Drizzle the warm roll-ups with chocolate sauce and sprinkle with the remaining graham cracker crumbs.
One Triangle, Filled and Rolled
The same four moves for each of the eight pieces.
The dough
One crescent triangle, laid flat with the wide end toward you.
Marshmallow creme
Spread over the triangle as the first layer.
Chips and crumbs
Semisweet chips and half of the graham crumbs scattered over the creme.
The roll
Rolled wide end to tip, seam down, brushed with melted butter.
After baking: chocolate sauce and the remaining crumbs.
Ingredient Notes
- Marshmallow creme
- Half a cup, spread thinly so it stays inside as it bakes.
- Graham cracker crumbs
- A third of a cup, split between the filling and the finish.
Success Tips
- Keep a clear border at the tip of each triangle so the roll seals.
- Set each roll seam-side down so it does not unwind in the oven.
- Drizzle while warm so the chocolate sauce runs into the ridges.
Why This Recipe Works
- Rolling from the wide end traps the filling in a spiral.
- Brushing with butter helps the outside turn deep golden.
- Saving half the crumbs for the top keeps some crunch outside the pastry.
Serving Ideas
Serve warm on a plate or in a shallow bowl, with extra chocolate sauce pooled underneath.
Storage and Reheating
Refrigerate
Cool leftovers, cover, and refrigerate up to 3 days; rewarm briefly before serving.
Frequently Asked Questions
Can I eat them straight from the oven?
Let them sit a few minutes; hot marshmallow and chocolate can burn.
How do I know they are baked through?
The pastry is deep golden with no raw dough at the center.
