Blueberry Cheesecake Crescent Rolls Recipes

Steps:

• Unroll crescent dough; separate into 8 triangles on a baking sheet lined with parchment paper.
• In a small mixing bowl, combine cream cheese, 2 Tbsp. sugar, and 1 teaspoons vanilla. Mix until smooth.
• Fold in blueberries.
• Fill each crescent triangle with approximately ¼ cup filling. My note: (you may want to measure out 8 servings of this mixture in a separate dish so you don't run out. If needed add extra blueberries to make 8 separate fillings for the rolls).
• Fill each crescent triangle with approximately ¼ cup filling.
• Tuck edges to seal. My note: Gently form them into rectangles.
• In a separate bowl, combine flour, 2 Tbsp. butter, and 2 Tbsp. sugar. Mix until crumbly.
• Divide evenly among crescent rolls and sprinkle on top of each roll.
• Bake at 375 degrees for 12-15 minutes or until light golden brown. Check the bottoms at 9 minutes and watch carefully.

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 350°. On a lightly floured surface, separate biscuits and flatten each to a 5-in. circle. In a small bowl, combine cream cheese and honey; gently fold in blueberries. Place 2 tablespoons mixture in center of each circle. Bring edges of dough together above filling; twist and pinch to seal., Place on parchment-lined baking sheets, seam side down. Brush with butter; sprinkle with granulated sugar., Bake until golden brown, 18-21 minutes. Remove from pans to wire racks to cool for 10 minutes. Meanwhile, whisk together confectioners' sugar, milk and lemon juice; brush over rolls. Cool completely. Refrigerate until chilled, if desired. Sprinkle with additional confectioners' sugar. Refrigerate leftovers.

Steps:

• In a mixing bowl beat cream cheese, sugar, and vanilla until creamy.
• Add eggs, and while beating slowly incorporate the milk until creamy. Set aside.
• Preheat oven to 350°F (175°C.)
• Using cold crescent dough, roll up crescent rolls and curve into crescent shape.
• Place rolls in an ungreased 9x9 (23x23) pan.
• Pour blueberries over the crescent rolls.
• Pour cream cheese mixture over rolls and blueberries.
• Bake at 350°F (175°C) for 35 minutes or until rolls have become golden brown.
• Top with powdered sugar.
• Enjoy!