Blueberry Cream Cheese Crescent Rolls Deliciously Seasoned Step 2: make the blueberry filling. rinse the blueberries and add them to a medium saucepan with sugar, brown sugar, lemon zest, lemon juice, and cornstarch. then, cook over medium heat, stirring frequently, until the blueberries burst and start to thicken. remove the pan from the heat and let the mixture cool. Instructions. add the cream cheese, extract, and sugar to a mixing bowl. using a hand mixer blend together until smooth & creamy. 3 oz cream cheese, 1 2 tsp vanilla extract, 2 1 2 tbsp powdered sugar. open, separate, and unroll the crescent roll triangles on a clean work surface. 1 8 oz tube refrigerated crescent rolls.
Blueberry Cream Cheese Crescent Roll Recipe Preheat the oven to 350 degrees. place rounds in a muffin tin and bake for 10 12 minutes or until slightly browned. remove from the oven and using a small cup or glass, press down in the middle forming a “cup.”. set aside and let cool. in a small saucepan, add blueberries, sugar, lemon juice, and 1 tablespoon of water. Step 2: in a mixing bowl, blend together the cream cheese, sugar, and vanilla until smooth and well combined, beating for a few minutes. step 3: spread approximately one to two tablespoons of the cream cheese mixture onto each crescent roll triangle. step 4: finally place a tablespoon of the pie filling on top of the sweetened cream cheese. Preheat the oven to 375°f and line a baking sheet with parchment paper. to a medium bowl, add cream cheese, sugar, and lemon juice. using a handheld mixer, mix until creamy. separate crescent rolls along the perforated edges. place each triangle of dough flat on the parchment lined pan. Instructions. heat oven to 375 degrees f. lay parchment paper on a cookie sheet. crescent rolls. separate the rolls into triangles. lay them flat on a piece of parchment paper. in a mixing bowl, combine the cream cheese, sugar and vanilla extract together. beat for a few minutes or until everything is combined and smooth.
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