Decadent S’mores Pizza Roll Up

Finding a dessert that combines the nostalgic joy of campfire s’mores with the convenience of something you can make in your kitchen can feel impossible. After all, traditional s’mores require a fire pit and perfectly toasted marshmallows, and things get even trickier when you’re craving that gooey, chocolatey goodness but it’s raining outside or you’re stuck indoors.

Luckily, this s’mores pizza roll up delivers all the flavors you love: it’s got that perfect blend of chocolate, marshmallow, and graham cracker taste, takes just minutes to prepare, and can easily be customized with whatever s’mores ingredients you have in your pantry.

What Kind of Pizza Crust Should I Use?

For this s’mores pizza roll up, you’ll want to stick with the classic Pillsbury refrigerated pizza crust as called for in the recipe. This type of crust is perfect because it’s already the right thickness and has just enough stretch to roll up without tearing when you add all those sweet fillings. You could try using a thin crust variety if that’s what you have on hand, but you’ll need to be extra gentle when rolling to avoid any breaks. The regular pizza crust gives you that perfect balance of being sturdy enough to hold everything together while still baking up nice and soft.

Options for Substitutions

This fun dessert pizza is pretty forgiving when it comes to swaps:

• Pizza crust: If you can’t find pizza crust, you can use crescent roll dough or even puff pastry. Just roll it out thin and adjust the baking time as needed – crescent rolls might cook a bit faster.
• Graham cracker crumbs: No graham crackers? Crush up some digestive biscuits, vanilla wafers, or even cinnamon sugar cookies. You want about the same texture and sweetness.
• Quick-cooking oats: Regular rolled oats work fine here – just pulse them in a food processor a few times to break them down slightly. You can also skip the oats entirely if you don’t have them.
• Marshmallow creme: If you’re out of marshmallow creme, you can melt about 1 cup of mini marshmallows with 1 tablespoon of water in the microwave, stirring until smooth.
• Chocolate chips: Any chocolate works here – milk chocolate, dark chocolate, or even chopped chocolate bars. Mini chocolate chips actually distribute more evenly if you have them.
• Brown sugar: White sugar mixed with a teaspoon of molasses works as a substitute, or just use regular white sugar for a slightly different flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making s’mores pizza roll ups is spreading the marshmallow creme too thickly, which can cause the filling to ooze out during baking and create a sticky mess – aim for a thin, even layer leaving about an inch border around the edges.

Another common error is not sealing the seams properly after rolling, so make sure to pinch the dough edges together firmly and place the roll seam-side down on your baking sheet to prevent unrolling.

Don’t skip letting the roll cool for at least 10 minutes before slicing, as cutting too soon will cause all that gooey marshmallow and melted chocolate to spill out, and use a sharp serrated knife with a gentle sawing motion for clean cuts.

For extra insurance against leakage, try chilling the assembled roll for 15 minutes before baking, which helps the dough hold its shape better in the oven.

What to Serve With S’mores Pizza Roll Up?

This sweet treat is pretty much dessert perfection on its own, but a scoop of vanilla ice cream on the side takes it to the next level! The cold, creamy ice cream pairs amazingly with the warm, gooey marshmallow and chocolate flavors. You could also serve it with some fresh strawberries or raspberries to cut through all that sweetness, or even a dollop of whipped cream if you’re feeling extra indulgent. A cold glass of milk is always a great choice too – it’s like having s’mores and cookies at the same time!

Storage Instructions

Keep Fresh: Store your s’mores pizza roll up in an airtight container at room temperature for up to 3 days. The marshmallow creme and chocolate chips stay nice and gooey this way. If you want to keep it longer, pop it in the fridge for up to a week, though the texture might get a bit firmer.

Freeze: This sweet treat freezes really well for up to 2 months! Wrap individual slices in plastic wrap, then place them in a freezer bag. It’s perfect for when you want a quick dessert but don’t want to make a whole batch every time.

Warm Up: To enjoy your leftover roll up, just microwave individual slices for 10-15 seconds to get that gooey marshmallow and melty chocolate back. If it’s frozen, let it thaw for about 20 minutes first, then give it a quick warm-up. You can also pop it in a 300°F oven for a few minutes if you prefer.

Preparation Time	10-15 minutes
Cooking Time	16-20 minutes
Total Time	26-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 22-28 g
• Fat: 85-95 g
• Carbohydrates: 330-360 g

Ingredients

For the crust:

• 1 can Pillsbury refrigerated classic pizza crust

For the crumb mixture:

• 1/4 cup butter (melted and cooled slightly)
• 1/2 cup quick oats
• 1/2 cup graham cracker crumbs (finely ground for even texture)
• 1/4 cup brown sugar (packed)

For the filling:

• 7 tbsp marshmallow creme (spread evenly for best distribution)
• 1 cup semisweet chocolate chips (I use Ghirardelli for richer flavor)

Step 1: Prepare the Oven and Make the Graham Cracker Filling

• 1/2 cup graham cracker crumbs
• 1/2 cup quick oats
• 1/4 cup brown sugar
• 1/4 cup butter

Preheat your oven to 400°F.

While the oven heats, combine the graham cracker crumbs, quick oats, and packed brown sugar in a bowl, then pour in the melted and cooled butter, stirring until the mixture is evenly moistened and resembles wet sand.

This dry-to-wet approach ensures even texture distribution throughout your filling—I always mix this by hand to feel when it’s properly combined, which takes just a minute or two.

Step 2: Pre-Bake the Pizza Crust Base

• 1 can Pillsbury refrigerated classic pizza crust

Grease a cookie sheet with butter or cooking spray, then unroll the pizza crust and press it into a 14×9 inch rectangle, working gently to even out the thickness.

Place it in the preheated 400°F oven and bake for 8 minutes—this partial bake sets the structure and prevents a soggy bottom once you add the fillings.

Remove from the oven and let cool for just 1-2 minutes; you want it cool enough to handle but still warm so the marshmallow will spread easily.

Step 3: Layer the S’mores Filling Components

• 7 tbsp marshmallow creme
• graham cracker mixture from Step 1
• 1 cup semisweet chocolate chips

Spread 4 tablespoons of marshmallow creme evenly across the surface of the pre-baked crust using an offset spatula or the back of a spoon.

Then create a thin line of the remaining 3 tablespoons of marshmallow creme along one short edge—this will become the seam when you roll it up and helps seal the roll.

Sprinkle the graham cracker mixture from Step 1 evenly over the marshmallow base, pressing gently so it adheres, then scatter the chocolate chips over the top.

I like to use Ghirardelli chocolate chips because they hold their shape better and provide a richer chocolate flavor than budget brands.

Step 4: Roll, Shape, and Final Bake

• filled and rolled crust from Step 3

Starting from the short edge where you placed the marshmallow sealing line, tightly roll the crust away from you into a log shape, using the marshmallow line to create a seal at the end.

Transfer the roll seam-side down into a 9×5 inch loaf pan, which will help it hold its shape during baking.

Bake at 400°F for 8 minutes until the exterior is lightly golden and the marshmallow begins to peek through slightly—you’re looking for a light toasting, not deep browning.

Step 5: Cool and Slice into Portions

Remove the loaf pan from the oven and let the roll cool for 2-3 minutes—this allows the marshmallow to set slightly so it won’t squeeze out when you slice.

Using a sharp serrated knife, slice the roll into 1-inch thick pieces.

The warmth of the pizza crust will have softened and slightly melted the chocolate and marshmallow, creating that signature s’mores texture.