- 8 oz. refrigerated crescent dough
- 5 oz. softened cream cheese
- 2 T. sugar
- 1 tsp. vanilla extract
- ¾ c. blueberry pie filling or jam
- 2 tsp. cinnamon sugar
Preheat the oven to 350° F and grease 8 openings in a standard muffin pan with baking spray; set aside.
To make the cream cheese filling, stir together the cream cheese, 2 tablespoons of sugar, and vanilla extract in a bowl.
Unroll the crescent roll dough and separate it into 4 rectangles. Seal the perforation between the triangles and cut each rectangle in half to make 8 squares.
Place a square of dough on your palm. Gently stretch the dough, dropping one heaping tablespoon of the cream cheese filling in the center, then add 1 tablespoon of the pie filling or jam. Pick up the corners of the dough and pinch them together. Seal all sides and roll it gently between your palms to make the ball. Place in the prepared muffin pan (seal side down). Repeat the process with the remaining dough and filling. Sprinkle the tops with cinnamon sugar.
Bake for about 16-20 minutes or until the tops brown a little. Cool for 5 minutes in the pan before serving.
- Yields: 8 bites
- Preparation Time: 30 minutes