Crescent Puff Smores Recipes

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.

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.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil sprayed with nonstick spray.
• Roll out and separate crescent dough on a work surface. Place chocolate-hazelnut spread in a small resealable bag and snip off one corner. Use a zig-zag motion to pipe chocolate-hazelnut spread onto each crescent. Roll up, starting at the larger edge. Place on the prepared baking sheet.
• Bake in the preheated oven until puffed up and lightly browned, about 14 minutes. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Mix together the cinnamon and 1/4 cup sugar in a cup or small bowl, sprinkle about 1 tablespoon of this mixture over the apples, and set aside.
• In a medium bowl, mix together 1/3 cup of sugar with cream cheese until smooth. Beat in the egg until light and fluffy, and then stir in vanilla. Set aside.
• Unroll the crescent roll dough, and place the pieces side by side on a large cookie sheet. Pinch seams together to form one big sheet. Place the apples lengthwise down the center. Use scissors to snip the edges into a fringe with strips about 1 inch wide. Pour the cream cheese filling over the apples, and bring the strips from the side up over the apples in an alternating fashion to cover the filling. Pinch ends closed.
• Bake for 35 minutes in the preheated oven, or until golden brown. While still hot, brush the top with butter, and sprinkle the remaining cinnamon sugar over the top.

Steps:

• Toast one marshmallow until a light golden color.
• Top with 2 squares of chocolate.
• Sandwich between one graham cracker, broken in half (that would be 4 separate grahams, 2 on either side of the s'more).
• To toast while camping, push the marshmallow on a long stick and turn constantly over an open fire.
• To toast at home, pop in a preheated oven on a cookie sheet and watch closely! (usually about 2 minutes).