Blueberry Cheesecake Crescent Rolls
Blueberry Cheesecake Crescent Rolls are a delightful twist on classic crescent rolls, featuring a creamy cheesecake filling and sweet blueberry pie filling wrapped in flaky dough. These easy-to-make treats are perfect for breakfast, brunch, or dessert and are sure to be a hit with family and friends. Enjoy the deliciousness of Blueberry Cheesecake Crescent Rolls!
Ingredients
- 1 tube 8 oz refrigerated crescent roll dough
- 4 oz cream cheese softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup blueberry pie filling
- 1 tablespoon milk
- 1/4 cup sliced almonds optional
- Powdered sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent roll dough and separate it into 8 triangles.
- In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Spread a spoonful of the cream cheese mixture onto each crescent roll triangle, leaving a small border around the edges.
- Spoon a dollop of blueberry pie filling onto the cream cheese mixture on each triangle.
- Starting from the wide end, roll up each crescent roll triangle into a crescent shape, enclosing the cream cheese and blueberry filling.
- Place the filled crescent rolls onto the prepared baking sheet.
- Brush the tops of the crescent rolls with milk.
- If desired, sprinkle sliced almonds over the crescent rolls for added crunch.
- Bake in the preheated oven for 10-12 minutes, or until the crescent rolls are golden brown and cooked through.
- Remove from the oven and let the blueberry cheesecake crescent rolls cool slightly on the baking sheet.
- Dust with powdered sugar before serving.
Notes
Some tips for this recipe:
- Make sure the cream cheese is softened to room temperature for easier mixing.
- Feel free to use your favorite pie filling instead of blueberry, such as cherry or raspberry.
- Serve the crescent rolls warm for the best taste and texture.