Saturday morning I awoke and thought “what to have for breakfast?” I had some blueberries to do something with and crescent rolls. I have some recipes using those but I wanted something new so I went to the internet. I found Blueberry Cream Cheese Pies in various versions. I chose the Kraft version. I had all I needed to make those! A fridge staple at my house is crescent rolls. They are versatile and can be used for so many things. With blueberries in them, they must be healthy – right? Jonathan was gone on one of his “runs.” A mere 10 miles that morning. Hoping Rachel would sleep late so I had time for my cream cheese to soften. This is the finished product.
Received Jonathan & Rachel’s Seal of Approval. Very easy and I suspect you could substitute other berries if you wanted. Enjoy!
Preheat oven to 375ºF. Unroll dough into four rectangles. Press perforations together to seal. May need to wet your fingers. Combine Neufchatel and 2 tablespoons sugar.
Spread onto dough rectangles to within 1/2 inch of edges. Mix together blueberries and 1 tablespoon sugar. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on greased baking sheet.
Bake 11 to 13 min. or until golden brown.
They come out very warm so cut into them with caution. I used reduced fat Pillsbury crescents. They work fine but do not pinch together as well as regular ones.
In fact they are so yummy, Rachel is having one as a leftover for breakfast now, and she is eating it off of her Veggie Tales plate! I believe Madame Blueberry would approve.