Cheesecake Blueberry Rolls (Print Version)
# Ingredients:
→ Roll Components
01 -
1 (8 oz) can of crescent dough (makes 8 rolls)
02 -
3 oz softened cream cheese (reduced fat)
03 -
⅔ cup fresh blueberries
04 -
2 ½ tbsp powdered sugar
05 -
½ tsp vanilla extract
# Instructions:
01 -
Set your oven temperature to 375°F (190°C) and let it warm up.
02 -
Grab a small bowl and mix together the softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
03 -
Take the crescent dough out of its packaging and separate it into 8 pieces along the pre-cut lines.
04 -
On the widest section of each dough piece, spread a bit of the cream cheese mixture. Add a small handful (6-8) of blueberries in two neat lines on top.
05 -
Starting at the bigger end, roll the triangles toward the smaller tip, making sure the filling stays inside. Bend each roll slightly to get that crescent look.
06 -
Place the rolls onto a non-stick or parchment-covered baking tray. Bake for 10-13 minutes or until golden and puffy.
07 -
Let the rolls cool off for a few minutes before eating. They taste amazing when warm, but they're still great the next day too.
# Notes:
01 -
Keep any extras in a sealed container in the fridge for up to two days.
02 -
Warm them up again in a 350°F oven for five minutes or in the microwave for about 15 seconds.
03 -
Use other berries like strawberries or raspberries for a twist.
04 -
Sprinkle more powdered sugar on top if you're into extra sweetness.