Heat oven to 375 degrees F. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 8 rectangles. In small bowl, mix graham cracker crumbs and sugar. Spoon 1 teaspoon chocolate chips on center of dough square. Dip marshmallow into melted butter; roll in graham cracker mixture. Place marshmallow on chocolate chips. Pull dough over marshmallow, completely covering marshmallow; pinch edges of dough to seal. Dip into melted butter; roll in graham cracker mixture. Place in regular-size paper baking cup. Repeat with remaining dough squares, chocolate chips and marshmallows. Place paper baking cups on large cookie sheet. Bake 12 to 18 minutes or until deep golden brown. Cool 1 minute. Remove from cups; place on cooling racks set over waxed paper. In small microwavable bowl, microwave glaze ingredients uncovered on High 20 to 30 seconds, stirring once, until mixture can be stirred smooth. Drizzle over warm rolls. High Altitude (3500-6500 ft): Heat oven to 350 degrees F. Spray insides of 8 regular-size paper baking cups with cooking spray. In step 2, place crescent puffs in cups seam side up. In step 3, cool 2 minutes.
Courtesy of Pillsbury Crescent Recipe Creations, Copyright 2008