Blueberry Cheese Rolls Recipes

Steps:

• 1. Preheat oven to 375. Unroll dough into 4 rectangles; firmly press perforations together to seal.
• 2. Combine cream cheese and sugar; spread onto dough rectangles to within ½ inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together. Press together to seal.
• 3. Place on ungreased baking sheet and bake 11 to 13 minutes or until golden brown.

Steps:

• Preheat oven to 375ºF. Unroll dough into four rectangles; firmly press perforations together to seal.
• Combine Neufchatel cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet.
• Bake 11 to 13 minute or until golden brown.

Steps:

• Heat oven to 350°F.
• Mix cream cheese and 1/2 cup sugar until blended.
• Unroll 1 can crescent dough onto work surface; firmly press perforations and seams together to form 12x4-inch rectangle. Spread with half the cream cheese mixture; sprinkle with half the blueberries. Roll up, starting at one short end; cut into 6 slices. Arrange, cut sides up, in half of 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining dough, cream cheese mixture and blueberries.
• Bake 30 min. or until golden brown. Cool 5 min.
• Mix remaining sugar and milk until blended; drizzle over warm rolls.

Steps:

• Preheat oven to oven to 375*.Sift together the flour, baking powder, and salt. In a large mixer bowl, beat the eggs at high speed until lemon colored.
• gradually add the sugar a tblespoon at a time, beating constantly; add the vanilla.
• Reduce speed to slow and add the flour mixture to the egg mixture, beating only until blended.
• add the hot water all at once and beat to a smooth batter.
• Line a 15x10" jelly roll pan with wax paper and grease.
• Spread the batter evenly over the pan. Bake for 12-14 minutes or until the cake is golden and springs back when you touch it lightly with your finger.
• Loosen the cake carefuly from the sides of the pan with spatula. Sift powdered sugar over the cake, cover with a dish towel. Peel off the wax paper and quickly trim off the crisp edges with a sharp knife.
• Beginning at short end, roll the cake and towel together into a firm roll.
• cool on a rack while you prepare the filling.
• in a mixer bowl, beat the cream cheese with the milk until smooth -- and fluffy.set aside.
• in a saucepan, combine the sugar, cornstarch, lemon rind, and salt.
• place a strainer over the pan and drain the juice from the blueberries into the mixture, setting the berries aside.
• cook over medium heat until thick, stirring constantly.
• Remove from the heat and stir in the butter, lemon juice and mace.
• Carefully fold in the blueberries.chill.
• carefully unroll the cake and spread the cream cheese mixture thinly over the entire surface.
• Spread the blueberry mixture over the cream cheese to within 1/2" of the edges, and reroll the cake.
• place the roll, seam side down on a rectangular tray and refrigerate until 30 minutes before serving.
• cut into 1" slices and serve.