Looking for a way to use leftover crescent rolls? Or looking to satisfy your s’mores cravings? Now you can enjoy these summer classics without getting a campfire ready. These s’mores crescent rolls are quick and easy to make, and they can be enjoyed as a snack, a dessert or even for breakfast. They work great as a finger food, and anyone with a sweet tooth will love these warm, fluffy treats.
- 1 tube of refrigerated crescent rolls (I used the Pillsbury Original Crescent Rolls)
- 2 graham cracker sheets
- 1 cup mini marshmallows
- ¾ cup mini chocolate chips
- 1 cup Nutella (optional)
- Open the tube of crescent rolls and lay out each individual triangle onto a greased tray.
- If using Nutella (for those who love chocolate), use a spoon to spread a layer of the hazelnut spread onto the puff pastry.
- Put the graham cracker sheets into a Ziploc bag and use a rolling pin to crush them. Then sprinkle the crumbs on top of the Nutella layer, or use them as a base layer if opting out of the Nutella.
- Sprinkle on the mini chocolate chips and add the mini marshmallows.
- Starting at one of the two longer ends of each triangle, roll up the puff pastry pieces.
- Bake at 375 degrees Fahrenheit for 10-12 minutes.
- Use the remaining Nutella to drizzle it on top of the rolls or use it as a chocolate dip.
This recipe is very useful for using up leftover dough because it’s difficult to store once the tube pops open, and s’mores crescent rolls are much more exciting than plain ones. Using Nutella makes for a less dry and more sweet pastry, but if you’re looking for the classic s’mores flavor using the mini chocolate chips is best. The mini marshmallows melt too fast and the puff pastry absorbs them during the bake; so another good idea would be to add marshmallow fluff inside the rolls, or use marshmallow fluff as a dip. This is also a fun recipe to make with friends or little ones, since its measurements don’t need to be precise and the instructions are straightforward.
A version of this article appeared on p.14 of the August 27, 2020 print edition of the Daily Nexus.