Blueberry Cheesecake Rolls (Print Version)
# Ingredients:
→ For the Rolls
01 -
⅔ cup ripe blueberries
02 -
1 (8 oz) can of crescent dough (makes 8 pastries)
03 -
2 ½ tablespoons of powdered sugar
04 -
½ teaspoon pure vanilla extract
05 -
3 oz cream cheese (softened, low-fat)
# Instructions:
01 -
Turn your oven on and set it to 375 degrees Fahrenheit (190 degrees Celsius).
02 -
Take a small bowl, and whip together the softened cream cheese, vanilla, and powdered sugar until it’s smooth and fluffy.
03 -
Roll out the crescent dough and pull apart the triangles along the pre-cut lines.
04 -
Spread a thin layer of the cream cheese mix on the widest part of each triangle. Line up 6-8 blueberries on top of the cream cheese layer.
05 -
Start at the large end and roll the dough toward the tip to seal the filling inside. Carefully bend the dough into a crescent shape.
06 -
Put the crescents on a clean baking sheet or one lined with parchment paper, and bake them in the oven for 10 to 13 minutes until they’re golden brown.
07 -
Let them cool for a moment before eating. They’re nicest when warm, but you’ll still love them later, too.
# Notes:
01 -
Keep leftovers in a tight container in the fridge for 2 days max.
02 -
Reheat in a 350°F oven for 5 minutes or zap in the microwave for 15 to 20 seconds.
03 -
Swap out blueberries for other fresh fruit like raspberries or strawberries.
04 -
For a sweeter touch, sprinkle powdered sugar before serving.