Description
Delicious and easy-to-make blueberry cream cheese filled crescent rolls, perfect for breakfast or dessert.
Ingredients
Scale
- 2 (8 oz) cans refrigerated crescent roll dough
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
- 1 tablespoon all-purpose flour
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for topping)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- In another bowl, gently toss the blueberries with lemon juice and flour until well coated.
- Unroll the crescent roll dough and separate it into triangles.
- Place a tablespoon of the cream cheese mixture at the wide end of each triangle, then add a few blueberries on top.
- Roll up each crescent starting from the wide end, tucking in the sides as you go to seal in the filling.
- Place the rolled crescents on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with coarse sugar.
- Bake for 12-15 minutes or until golden brown.
- Allow to cool for a few minutes before serving.
Notes
- For a twist, substitute blueberries with raspberries or strawberries.
- Add a sprinkle of cinnamon to the cream cheese mixture for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg