Preheat your oven to 375°F. Line a large baking sheet with parchment paper. This will prevent the crescent rolls from sticking and make cleanup easy.

Open the can of crescent roll dough carefully and unroll it onto a clean, dry work surface. Separate the dough along the perforated lines into 8 triangles.

Arrange the triangles on your work surface so the wide end is closest to you. Evenly distribute the crushed graham crackers, chocolate pieces, and mini marshmallows among the 8 triangles, placing the fillings in the center of each triangle. Be careful not to overfill, as this can make rolling difficult.

Starting at the wide end of each triangle, carefully roll the dough up toward the pointed tip, enclosing the fillings. Gently press the tip of the dough into the roll to seal it securely. Pinch the seams lightly to ensure the filling stays inside during baking.

Place the filled crescent rolls onto your prepared baking sheet, spacing them about 2 inches apart to allow for expansion. Bake in the preheated oven for about 10 to 12 minutes, or until the crescent rolls are puffed and have turned a beautiful golden brown. Keep an eye on them after the 8-minute mark, as they can brown quickly.

Remove the baking sheet from the oven and let the S'mores Crescent Rolls cool for about 5 minutes before handling, as the filling will be very hot. If desired, drizzle the warm rolls with melted chocolate-hazelnut spread for an extra layer of chocolate-hazelnut flavor.

Serve the rolls warm. They are best enjoyed fresh from the oven while the chocolate and marshmallows are still warm and gooey. Allow them to cool slightly before eating to avoid burns from the hot filling.