Blueberry Cream Cheese Danish is an easy recipe to make for breakfast this weekend! Grab a can of refrigerated crescent rolls and let’s get baking!
Do you love crescent rolls as much as I do? If you’ve been reading my blog for any amount of time, then you’ll know that I use canned crescent rolls a lot. You really can make anything with that tube of dough. These are perfect for breakfast or for dessert. You could eat these any time of day.
FOR THE DANISH:
1 can of refrigerated crescent rolls.
1 can of blueberry pie filling
4 ounces cream cheese; softened
1/3 cup sugar
1 teaspoon vanilla
FOR THE GLAZE:
1/3 cup powdered sugar
2 tsp. milk
Using an electric mixer, beat the cream cheese, sugar and vanilla together until smooth. Set aside while you prepare the crescent rolls.
Open the package of crescent rolls, but do not separate or unroll them. Keep them as a long cylinder or roll.
Using a serrated knife, slice the long cylinder into 12 equal pieces.
Using your thumb or the back of a spoon, gently indent the middle of each circle so there is a space for the cream cheese to be placed inside.
Place a small spoonful of the cream cheese mixture into the center of each crescent circle. Then place a small spoonful of the blueberry pie filling on top.
Bake in a preheated 350 degree oven for 18 - 20 minutes.