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.

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:

• 1/2 cup graham cracker crumbs, finely ground
• 1/2 cup quick oats
• 1/4 cup brown sugar, packed
• 1/4 cup butter, melted

For the filling:

• 7 tbsp marshmallow creme
• 1 cup semisweet chocolate chips

Step 1: Prepare the Oven and Crust

• 1 can Pillsbury™ refrigerated classic pizza crust

Preheat your oven to 400°F.

Lightly grease a cookie sheet with shortening or nonstick cooking spray.

Unroll the can of pizza crust onto the prepared cookie sheet and press it out into a rectangle approximately 14×9 inches in size.

Bake the crust for 8 minutes until it is just beginning to set.

Step 2: Mix the Graham Cracker Filling

• 1/2 cup graham cracker crumbs, finely ground
• 1/2 cup quick oats
• 1/4 cup brown sugar, packed
• 1/4 cup butter, melted

While the crust is baking, combine the graham cracker crumbs, quick oats, brown sugar, and melted butter in a small bowl.

Stir until the mixture is evenly moistened and crumbly, and set aside.

I like to use finely ground graham crackers for the best texture in the filling.

Step 3: Assemble the S’mores Roll-Up

• 7 tbsp marshmallow creme
• graham cracker mixture from Step 2
• 1 cup semisweet chocolate chips

Remove the partially baked crust from the oven and let it cool slightly so it’s easier to handle.

Spread 4 tablespoons of marshmallow creme in a thin, even layer over the surface of the crust.

Then, place the remaining 3 tablespoons of marshmallow creme in a thick line along one short edge—this will create a gooey marshmallow center when rolled.

Sprinkle the graham cracker mixture evenly over the marshmallow layer, followed by the chocolate chips.

Step 4: Roll and Bake the S’mores Loaf

• assembled roll from Step 3

Starting from the edge with the piled marshmallow creme, carefully roll up the crust, keeping it snug but not too tight so as to avoid squeezing out the marshmallow.

Place the roll seam side down in an ungreased 9×5-inch loaf pan.

Bake in the oven for an additional 8 minutes until the loaf is set and golden.

Step 5: Slice and Serve

Remove the baked loaf from the pan and transfer it to a serving plate or cutting board.

Allow it to cool for a few minutes before slicing into 1-inch thick pieces.

This makes slicing easier and prevents the filling from oozing too much.

For an extra treat, I like to serve these warm while the chocolate is still melty.

Decadent S'mores Pizza Roll Up

Delicious Decadent S'mores Pizza Roll Up recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 2200 kcal

Ingredients

  

For the crust:

• 1 can Pillsbury™ refrigerated classic pizza crust

For the crumb mixture:

• 1/2 cup graham cracker crumbs, finely ground
• 1/2 cup quick oats
• 1/4 cup brown sugar, packed
• 1/4 cup butter, melted

For the filling:

• 7 tbsp marshmallow creme
• 1 cup semisweet chocolate chips

Instructions

 

• Preheat your oven to 400°F. Lightly grease a cookie sheet with shortening or nonstick cooking spray. Unroll the can of pizza crust onto the prepared cookie sheet and press it out into a rectangle approximately 14x9 inches in size. Bake the crust for 8 minutes until it is just beginning to set.
• While the crust is baking, combine the graham cracker crumbs, quick oats, brown sugar, and melted butter in a small bowl. Stir until the mixture is evenly moistened and crumbly, and set aside. I like to use finely ground graham crackers for the best texture in the filling.
• Remove the partially baked crust from the oven and let it cool slightly so it's easier to handle. Spread 4 tablespoons of marshmallow creme in a thin, even layer over the surface of the crust. Then, place the remaining 3 tablespoons of marshmallow creme in a thick line along one short edge—this will create a gooey marshmallow center when rolled. Sprinkle the graham cracker mixture evenly over the marshmallow layer, followed by the chocolate chips.
• Starting from the edge with the piled marshmallow creme, carefully roll up the crust, keeping it snug but not too tight so as to avoid squeezing out the marshmallow. Place the roll seam side down in an ungreased 9x5-inch loaf pan. Bake in the oven for an additional 8 minutes until the loaf is set and golden.
• Remove the baked loaf from the pan and transfer it to a serving plate or cutting board. Allow it to cool for a few minutes before slicing into 1-inch thick pieces. This makes slicing easier and prevents the filling from oozing too much. For an extra treat, I like to serve these warm while the chocolate is still melty.