Blueberry Cream Cheese Rolls

This morning I read an interesting article in my local newspaper about a lady and her collection of pigs. There were whimsical cookie jars, some of which were quite rare, many unique salt and pepper sets, and even clocks fashioned into pigs. Her collection was amazing, but none of the pigs were quite as handsome as Earl, Lynn's adorable pig at Happier Than a Pig in Mud.

None of my collections can rival delightful pink cookie jars or charming pigs, but I have gathered a number of quite awesome crescent roll recipes. This recipe for Blueberry Cream Cheese Rolls is a new one that I adapted from Kraft Foods, and it definitely goes into the keeper stack.

Print Recipe
Blueberry Cream Cheese Rolls
1 (8 oz.) package crescent roll dough 4 ounces cream cheese, softened 2 tablespoons sugar Generous 1/2 cup blueberries Powdered sugar for sprinkling (optional)

Preheat oven to 375 degrees F. Prepare a sheet pan by lining with parchment paper. Unroll crescent roll dough into 4 rectangles, firmly pressing the perforations together to seal the seams. In a small bowl, combine the cream cheese and sugar; mix until well blended. Spread the cream cheese mixture on the dough to within 1/2 inch of the edges. Top the cream cheese evenly with the blueberries. Bring the opposite corners of the rectangles together; press together to seal. Bake for 11 to 13 minutes or until golden brown. Sift powdered sugar over top of rolls before serving, if desired.

I have only tried making these rolls with blueberries, but I'm guessing that raspberries or other fruit would be equally delicious.

Most of us know someone who would love to be surprised with some of these Blueberry Cream Cheese Rolls for breakfast, and I'll keep looking for more great crescent roll recipes to add to my collection. All images copyright © 2011-2014 Sugar, Spice and Spilled Milk/Aunt Nubby's Kitchen.Blogspot.com