Blueberry Blast: Blueberry Crescent Rolls

Name: Blueberry Blast: Blueberry Crescent Rolls
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 8
Ingredients: 1 8 oz. package store-bought crescent roll dough; 1/2 cup dried blueberries (freeze-dried from store or homemade dried blueberries explained below); 1/2 cup blueberry preserves; 1.5 oz. plain cream cheese, softened; 1 tbsp water; 1 tbsp powdered sugar optional

by Melanie Lorick

8 rolls

26 min

The croissant's cousin is getting a makeover! Turn this typical dinner roll into something a little more fancy by adding dried blueberries to the dough and a filling that is simply delicious. If you have some extra blueberries on hand, this is a delightful recipe for breakfast or dessert. Plus, save some time by using ready-to-bake dough and just elevating it a little. 😉

A fun bonus - if any of the filling winds up on the parchment paper during baking, you can actually sneak a bite of that as well. I struggle to find the words to describe the texture of the "extra" bits, but the cream cheese and blueberry preserves coming together make a combo that is seriously good!

Not a blueberry fan? Substitute with another fruit - or mixed fruit - of your choosing. A hint of chocolate is on my list for the next batch, so stay tuned!

Let me know if you give these a try and ENJOY!

Cheers, friends, to your hearth, health, and happiness!

blueberry blast blueberry crescent rolls

I love the marbled effect the dried blueberries give the dough.

Some filling will spill out the sides, but that is ok. Let them get a little "messy" before and during baking. The final product is still fantastic.

Blueberry Blast: Blueberry Crescent Rolls

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Recipe details

Yield 8 rolls
Time spent: Prep time: 10 Minutes Cook time: 16 Minutes Total time: 26 min

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% Daily value

Instructions

Preheat oven to 375º F.
Take the dried blueberries and process them in a food processor until finely ground. Stop short of creating a powder if you prefer a rustic look in the dough.
Pull the crescent roll dough pieces apart and put in stand mixer, or large bowl for a hand mixer. Add ground blueberries and stir for a minute on low speed. Add 1 tbsp water, if the dough feels dry and you want to incorporate the blueberries a bit more.
On a lightly-floured surface, roll out the dough until it is 1/8 inch thick. Using a knife, gently cut the triangles to replicate the original pattern of alternating triangles.
Add the triangles to a baking sheet lined with parchment paper.
In a small bowl, mix the cream cheese and blueberries with a spoon until thoroughly combined. Small bits of cream cheese are "ok" to leave in the mixture.
Spoon 1 - 2 teaspoons of the blueberry cream cheese onto the wider end of each triangle and roll, starting from the wide end. Some mixture will leak out - you can either push some back in, pinch the sides a little to prevent further leakage, or just eat what crescent roll decided was extra. Reserve a few tablespoons of the cream cheese mixture for later.
Bake for about 16 minutes, or until the edges of the rolls are a medium-brown and the dough in the middle of the roll has a thin crust texture. Time is added to the instructions on the crescent roll package because of the filling.
Allow to cool on a wire rack. Sprinkle with powdered sugar, or drizzle with the remaining blueberry cream cheese mixture. Enjoy!

Tips

If you have fresh blueberries that you would like to dry at home, you can add a pint to a parchment-lined baking sheet (after washing and drying) and dry in a 225ºF oven for about 3 hours, depending upon the size of the blueberries. Otherwise, freeze dried blueberries from the store will work well - and provide a little more of a consistent texture when you add to the food processor. If the crescent rolls allow some of the cream cheese to spill onto the parchment paper while baking, it actually makes a really tasty treat to enjoy while you're waiting for the crescent rolls to cool!