Smores Crescent Rolls Recipes

S'MORES CRESCENT ROLLS

Steps:

• Preheat oven to 375 degrees. Layer a baking sheet with parchment paper.
• Unroll crescent roll and separate into triangles.
• Top each with 2-3 pieces of chocolate and about 10 mini marshmallows.
• Carefully roll dough into crescent shape, starting at the wide end and working your way to the tip.
• Place on baking sheet and bake at 375 for about 10 minutes or until golden brown.
• Serve warm.

S'MORES CRESCENT ROLLS

Steps:

• Preheat oven to 375deg;. Unroll crescent dough; separate into 8 triangles. Place 1 teaspoon Nutella at the wide end of each triangle; sprinkle with graham crackers, chocolate chips and marshmallows. Roll up and place on ungreased baking sheets, point side down; curve to form crescents. Bake until golden brown, 9-11 minutes., In a microwave, warm remaining Nutella to reach a drizzling consistency; spoon over rolls. Serve warm.

AIR-FRYER S'MORES CRESCENT ROLLS

Steps:

• Preheat air fryer to 300°. Unroll crescent dough; separate into 8 triangles. Place 1 teaspoon Nutella at the wide end of each triangle. Sprinkle with graham crackers, chocolate chips and marshmallows; roll up., In batches, arrange rolls, point side down, in a single layer on greased tray in air-fryer basket. Curve to form crescents. Cook until golden brown, 8-10 minutes. In a microwave, warm remaining Nutella to reach a drizzling consistency; spoon over rolls. Serve warm.

S'MORES CRESCENT ROLL PUFFS

Steps:

• Heat oven to 350°F.
• Separate dough into 16 triangles. Place one marshmallow on top of each dough triangle; sprinkle with chocolate. Wrap 1 dough triangle around each marshmallow, completely covering marshmallow and chocolate with dough; pinch edges of dough together to seal. Dip sealed sides in butter; place, sealed-sides down, in 16 muffin pan cups sprayed with cooking spray. Place muffin pans on baking sheet.
• Bake 12 to 15 min. or until golden brown. Meanwhile, mix powdered sugar and milk.
• Remove baked puffs from muffin pans to wire racks. Drizzle with the powdered sugar glaze; sprinkle with nuts. Serve warm.

S'MORES CRESCENT DOUGHNUTS

Steps:

• In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350 degrees F.
• Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles.
• To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Reroll remaining dough to cut third doughnut.
• Fry doughnuts in hot oil 1 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.
• Carefully split doughnuts in half. Place marshmallow creme in resealable food-storage plastic bag. Cut 1/2 inch off one corner of bag; pipe marshmallow creme onto bottom half of each doughnut. Cover each with top of doughnut. Spread melted chocolate on top of each doughnut. Sprinkle with graham cracker crumbs.

CRESCENT PUFF S'MORES

Steps:

• Heat oven to 375*F.
• Spray 16 regular size muffin cups with cooking spray. Seperate dough into 16 triangles.
• For each snack, place 1 marchmallow on shortest side of triangle. Top with 2 squares of chocolate candy. Starting with shortest side of triangle, fold corners of dough over marchmallow and chocolate, then roll to opposite point, completely coveringmarshmallow and chocolate; pinch dough to seal well.
• Dip snacks in or brush with melted butter; roll in cracker crumbs to coat. Place in muffin cups.
• Place pans on sheet of foil or cookie sheet to catch any spills; bake 15 to 20 or until golden brown. Immediately remove from muffin cups; serve warm.