BLUEBERRY CHEESECAKE CRESCENT ROLLS

These blueberry cheesecake crescent rolls are my favorite! Stuffed with sweet cheesecake filling and bursting with fresh blueberries – these rolls are great to serve either for breakfast or snack. The best part is you can use any of your preferred fresh berries or a combination of your fave berries!

INGREDIENTS :

• ½ c. granulated sugar
• 8 oz. cream cheese (at room temperature)
• 1 teaspoon lemon juice
• 1 c. fresh blueberries
• 2 tubes (8 oz. each) of refrigerated crescent rolls
• confectioners’ sugar, for topping
• 1 egg white

DIRECTIONS :

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using parchment paper, line a baking sheet.

Step 2: Place the cream cheese, sugar, and lemon juice in a medium bowl. Mix using a handheld mixer until just creamy.

Step 3: Along the perforated edges, separate the crescent rolls. On the prepared pan, lay each dough triangle flat, then top each with 1 tsp of the cream cheese mixture. Evenly divide the blueberries between each of the triangles.

Step 4: Roll the triangle up beginning with the long edges. To seal, gently press the tip of the crescent dough.

Step 5: With the egg white, brush the tops of each roll. Place the pan in the preheated oven and bake the rolls for about 9 to 10 minutes or until golden brown. Remove from the oven when done and allow the rolls to cool for about 5 minutes.

Step 6: Before serving, dust the rolls with confectioners’ sugar. Enjoy!

Notes:

• You can make the cream cheese mixture the night before, then assemble and bake the next day.
• Do not leave the lemon juice out! This helps the mixture to stay together and guarantees a thicker texture.
• For this recipe, you can use any or a combination of fresh berries.
• Or swap the fresh berries with canned pie filling. On top of the cream cheese, place about 1 tbsp of the blueberry pie filling and roll as directed. To prevent the filling to seep out, make sure to punch and tuck the ends well.
• You can also glaze the rolls instead of dusting them with confectioners’ sugar. To make a simple glaze, mix 1/3 c powdered sugar with 2 tsp milk until smooth, then drizzle this on top of the rolls.