Introducing a delightful treat that perfectly marries the flavors of summer and indulgence—Blueberry Cheesecake Crescent Rolls! These sweet pastries offer a flaky, buttery crust that encases a creamy cream cheese filling swirled with fresh blueberries.
Ingredients
Scale:
For the Cream Cheese Filling:
8 ounces cream cheese, softened to room temperature
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup fresh blueberries (or frozen, thawed and drained)
For the Crescent Rolls:
2 cans (8 oz each) refrigerated crescent roll dough
1 egg (for egg wash)
For the Topping:
1 tablespoon powdered sugar (for dusting)
Optional: additional blueberries for garnish
Instructions
Preheat Your Oven: Start by preheating your oven to 375°F (190°C).
Prepare the Cream Cheese Filling: In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Blend until smooth and creamy, then gently fold in the blueberries.
Unroll the Crescent Dough: Open the cans of crescent roll dough and carefully unroll them onto a clean, flat surface. Separate the dough into individual triangles.
Fill the Dough: Place about 1 tablespoon of the cream cheese filling at the wide end of each crescent triangle.
Roll the Crescent Rolls: Starting from the wide end, roll the dough towards the pointed end, enclosing the filling snugly.
Apply Egg Wash: Beat the egg in a small bowl and use a pastry brush to lightly coat each crescent roll.
Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the rolls are golden brown and flaky.
Cool and Dust: Once baked, remove the rolls from the oven and let them cool for about 5 minutes. Dust with powdered sugar.
