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.