Blueberry Cream Cheese Danish

I often enjoy customizing recipes to make them my own and to better suit my families taste. (Or just what I happen to have on hand at any given moment.) But sometimes you just come across a recipe that is so perfect in its simplicity and flavors that there really is nothing you would change.

Ever.

That is exactly how I feel about this Blueberry Cheese Rolls recipe from Kraft. With only four ingredients, it is easy to whip up these scrumptious little packages of cream cheese goodness. While you can use regular crescent rolls, I highly recommend using the seamless sheets to make it even easier to form and create a nicer presentation!


Ingredients

1 pkg. (8 oz.) refrigerated crescent dinner rolls (seamless sheets preferred)
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 Tbsp. sugar
1/2 cup blueberries
powdered sugar for garnish (optional)

Directions

Preheat oven to 375ºF. Unroll dough and cut into four rectangles if using seamless sheets. Otherwise, firmly press perforations together to create a tight seal..

Mix cream cheese and sugar. Gently spread onto rectangles, leaving 1/2 inch around the edge. Sprinkle tops evenly with blueberries.

Bring opposite corners of rectangles together and press together to seal.

Place on ungreased baking sheet.

Bake for 11 to 13 min. or until golden brown. Be sure to let them get a darker golden brown but not burnt to be sure they are cooked all the way through.
Enjoy while wishing you could justify eating two!

 

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Comments

  1. benita michelle wheeler says:

    it looks great. thank you for sharing.

  2. Have you ever compared the taste to making your own dough for the pastry?

    I love blueberries – great, and simple!

  3. Can you freeze those?

  4. I have made these several times and we really love them, but for some reason the bottom never bakes completely done. It doesn’t seem to matter how long I bake, the very bottom never is really done. Any suggestions??? Thanks

    • Interesting. These came out perfectly on the bottom when I made them and I’m sorry to hear you are having trouble. Perhaps try baking them a bit longer with either a silicone baking sheet or parchment paper on the cookie sheet? I always like to go about a minute or two longer than I think I have to with refrigerated dough products. HTH! Thanks for stopping by. :)

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