Ingredients
- 4 oz cream cheese, softened
- 1/2 cup fresh or frozen blueberries
- 1 can refrigerated crescent roll dough (8-count)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Separate crescent dough into 8 individual triangles and lay them flat on the prepared sheet.
- In a small bowl, mix softened cream cheese, sugar, and vanilla extract until smooth.
- Spoon a small amount of the cream cheese mixture onto the wide end of each triangle, then add a few blueberries on top.
- Roll each crescent from the wide end to the point, tucking in any filling that escapes. Place seam-side down.
- Bake for 12–15 minutes, or until golden brown and puffed.
- Let cool slightly before serving. Optionally, drizzle with glaze if desired.
Notes
- Use frozen blueberries straight from the freezer, but avoid overfilling to reduce leakage.
- Add a pinch of lemon zest to the cream cheese for brightness.
- Drizzle with powdered sugar glaze for extra sweetness.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 300°F or briefly in the microwave until warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 crescent roll
- Calories: 180
- Sugar: 8g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg
