Blueberry Lemon Crescent Ring
4oz – Cream Cheese, Softened
1/4 C – Granulated Sugar
1 tbsp – Fresh Lemon Juice
1 tsp – Grated Lemon Zest
1 Can (8oz) – Pillsbury Crescent seamless dough sheet, or refrigerated crescent dinner rolls
1/2 C – Fresh or Frozen Crossroads Blueberries
1/2 C – Powdered Sugar
2 to 3 tsp – Milk
Preheat oven to 350 degrees. Spray large cookie sheet with cooking spray or line with parchment paper. In small bowl, mix cream cheese, sugar, lemon juice and lemon peel with electric mixer on medium speed or until well blended.
Unroll dough sheet (If using crescent rolls, unroll dough and separate into 2 large rectangles. overlap long sides to form 13×7 inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within 1/2 inch of edges. Sprinkle evenly with blueberries.
Starting with 1 long side of rectangle, roll up the dough tightly and pinch teh edge to seal. Some of the filling will leak out during baking, but that’s okay!
With a serrated knife, cut into 12 slices.
Arrange slices on cookie sheet in a circle, overlapping slightly.
Bake 15 – 20 minutes or until golden brown.
In a small bowl, mix the glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring. Serve warm or room temperature.
*Recipe adopted from http://www.the-girl-who-ate-everything.com/2015/05/blueberry-lemon-crescent-ring.html