Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it so the crescent bites release easily after baking.

Unroll the refrigerated crescent dough and separate it into 8 triangles. Gently straighten each triangle if needed, keeping the wide end clearly defined for adding the filling.

Place 1 large marshmallow and approximately 1 tablespoon of semisweet chocolate chips near the wide end of each dough triangle. Keep the filling centered and avoid overfilling.

Roll each triangle up toward the pointed end, enclosing the marshmallow and chocolate. Pinch the seams and both ends firmly to help keep the hot filling inside.

Arrange the rolls seam-side down on the prepared baking sheet. Sprinkle the tops with the finely crushed graham crackers.

Bake for 10–12 minutes, or until the crescent dough is puffed and golden brown. Watch closely near the end because ovens and baking sheets can vary.

Let the bites cool for several minutes before serving. The marshmallow and chocolate filling will be extremely hot immediately after baking and will thicken slightly as it rests.