Recipe courtesy of Food Network Kitchen

Rocky Road Crescent Ring

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A pool of toasted marshmallow makes the ultimate dip for these nutty, chocolate-stuffed pull-apart rolls.
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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 8 servings
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Ingredients

Directions

Special equipment:
a 4-inch ramekin
  1. Preheat the oven to 375 degrees F. Cut a 10-inch circle of parchment and put it on a turned-over baking sheet.
  2. Unroll the crescent roll dough on a work surface and separate the triangles. Spoon about 1 teaspoon each chocolate cookies, chocolate chips, almonds and marshmallows onto the short end of each crescent triangle. Fold in the sides over the filling, then roll up from the short end to the opposite point, making sure the filling stays inside. Tightly pinch the edges together to seal completely. 
  3. Place a 4-inch ramekin in the middle of the prepared baking sheet and arrange the crescent rolls in circle around the ramekin; the rolls should be touching end to end. Remove the ramekin. 
  4. Bake until the rolls are just beginning to brown, about 8 minutes. Remove from the oven and put the remaining marshmallows in the center ring. Return to the oven and bake until the rolls are golden brown and the marshmallows are melted, puffed and golden brown on top, about 8 minutes more. Use the parchment liner to slide the ring onto a serving plate. Drizzle with the hot fudge sauce and sprinkle with additional almonds. Serve immediately. 
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