Ingredients
- 1 can (16.3 oz) refrigerated biscuit dough (8 biscuits)
- 1 cup blueberry pie filling
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1/4 cup powdered sugar (for glaze)
- 1–2 tablespoons milk (for glaze)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Separate biscuits and flatten each into a 4-inch circle.
- Add 1 tablespoon cream cheese mixture to the center of each, then top with 1 tablespoon blueberry pie filling.
- Fold dough edges over filling, pinch seams tightly to seal, and roll gently into a ball.
- Place seam-side down on prepared baking sheet, spacing 2 inches apart.
- Brush tops with melted butter.
- Bake 14–18 minutes until golden brown and cooked through.
- Whisk powdered sugar and milk to make glaze.
- Drizzle glaze over warm pie bombs before serving.
Notes
- Pinch seams tightly to prevent filling from leaking.
- Place seam-side down on baking sheet.
- Serve warm for best texture and flavor.
- Store refrigerated up to 3 days.
- Reheat in oven to maintain crisp exterior.
- Prep Time: 15 minutes
- Cook Time: 14–18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pie bomb
- Calories: 260 kcal
- Sugar: 16 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
