Magic S'more Crescent Puffs

These can be a bit on the messy side, but they are so good that it doesn't matter. My chocolate didn't drizzle so well and my "puffs" kind of exploded, but who cares?! I was attempting to make these while I was also getting dinner on the table. I wanted them to be fresh and warm when we ate them. Maybe next time I'll concentrate more on the puffs than on the dinner and they will look prettier.

Keep in mind they are a bit on the crumby side. There's a lot of breaking up graham crackers and dipping things back and forth so that the crumbs stick and such. Nothing too horrible, but be sure to have plenty of counter space and you might want to put some wax paper or a towel down under your work surface to catch a lot of the mess.

These actually reheat pretty well. I wasn't sure how many people we were going to have at Monday Night Dinner so I made 2 batches just in case. Plus you never know how many of these things the boys will eat in one sitting. I stored the leftovers on a foil covered plate and just popped one in the microwave for a few seconds when I wanted to eat it later. Still just as yummy!

• 1 can (8oz) Pillsbury Crescent Recipe Creations, refrigerated seamless dough sheet
• 1/4 cup graham cracker crumbs
• 1/4 cup sugar
• 3 Tbsp miniature semisweet chocolate chips
• 8 large marshmallows
• 1/4 cup butter or margarine, melted

Glaze

• 1/3 cup miniature semisweet chocolate chips
• 1 tsp shortening

Heat oven to 375 degrees. Unroll dough on work surface, press into 12x8 inch rectangle. Cut into 8 rectangles. In a small bowl, mix graham cracker crumbs and sugar.

Spoon 1 teaspoon chocolate chips in center of dough square. Dip marshmallow into melted butter, roll in graham cracker mixture. Place marshmallow on chocolate chips. Pull dough over marshmallow, completely covering marshmallow, pinch edges of dough to seal. Dip into melted butter, roll in graham cracker mixture. Place in regular size paper baking cup. Repeat with remaining dough squares, chocolate chips, and marshmallows. Place paper cups on large cookie sheet.

Bake 12-18 minutes or until deep golden brown. Cool 1 minute. Remove from cups, place on cooling racks set over waxed paper.

In a small microwaveable bowl, microwave glaze ingredients uncovered on high 20-30 seconds, stirring once, until mixture can be stirred smooth. Drizzle over warm rolls.

NOTES: Again, I couldn't find the Pillsbury Recipe Creations things at the store so I just used the crescent rolls. This is one time it really does make a difference by actually using the non-perfortaed ones. As I mentioned before, my puffs exploded. Nothing super messy, they just all popped on the perforations a little bit. I tried my best to pinch all the perforations together before baking them, but I guess it wasn't good enough.

Serves: 8
Prep Time: 20 min
Total Time: 40 min

Recipe from Pillsbury