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Eddie Garraway
February 14, 2017 | Tasty Recipes | Eddie Garraway

S’more Roll Ups




  • 1 can Pillsbury™ refrigerated classic pizza crust
  • 1/2 cup finely crushed graham cracker crumbs
  • 1/2 cup quick-cooking oats
  • 1/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 7 tablespoons marshmallow crème (Sunday topping)
  • 1 cup chocolate chips
  • ¼ cup raspberry jam for a berry centre if desired
  • 1 large egg
  • 1/2 cup unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1/3 cup light or dark molasses
  • 1/4 cup (packed) dark brown sugar
  • Raw sugar (for rolling/dusting)


  1. Heat oven to 400°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
  2. Unroll pizza crust onto cookie sheet. Press out into about 14x9-inch rectangle. Bake 8 minutes. Meanwhile, in small bowl, stir together graham cracker crumbs, oats, brown sugar and melted butter; set aside.
  3. Remove crust from oven; cool slightly.
  4. Spread 4 tablespoons of the marshmallow crème in thin layer over crust and raspberry jam if desired. Pile remaining 3 tablespoons in line along 1 short edge of crust (this will become the gooey marshmallow center). Sprinkle graham cracker mixture evenly over marshmallow; sprinkle with chocolate chips.
  5. Starting with edge that has thick marshmallow, carefully roll up crust. Do not squeeze or marshmallow will ooze out. Place seam side down in ungreased 9x5-inch loaf pan.
  6. Bake 8 minutes longer. Remove from pan to serving plate or cutting board. Cut into 1-inch-thick slices.

Recipe from Pillsbury™


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