Tuesday, February 2, 2010
This recipe came out of the Kraft Food Magazine and is simple and delicious. It calls for refrigerated crescent rolls but I make a batch of machine rolls (Craig's recipe), and they are delicious. There will be more dough than needed so I just shape regular rolls out of what is left. I have never tried it with fresh blueberries but use the leftover blueberry topping from the KOA snack shack. I usually put a light glaze on them when they are through baking.
1 pkg. (8 oz.) refrigerated crescent dinner rolls
4 oz. less fat cream cheese
2 TBS sugar
1/2 C blueberries, divided
Preheat oven to 375 degrees. Unroll dough into 4 rectangles; firmly press perforations together to seal. Combine cream cheese and sugar; spread onto dough rectangles to within 1/2 inch of the edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on cookie sheet sprayed with non-stick spray. Bake 11 to 13 minutes till golden brown. Makes four servings. Can sprinkle with powdered sugar or glaze with a thin icing.