Blueberry crescent rolls made with fresh blueberries rolled into prepared croissants and baked to perfection for a light, delicious pastry. Serve warm with a tall glass of milk! These turnovers make a lovely, light end to a meal or great, quick brunch addition. Add a drizzle of icing for more of a dessert feel.
Ingredients
- refrigerated crescent rolls: 1 pack (8 ounce pack)
- blueberries: 0.5 cup (fresh)
- confectioners' sugar: 0.25 cup
- prepared vanilla frosting: 0.25 cup (optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Roll out crescent dough triangles onto a baking sheet.
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Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.
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Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes.
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Dust turnovers with remaining confectioners' sugar. Drizzle with vanilla frosting.
