Sunday morning breakfast used to always be Pillsbury Cinnamon Rolls with fresh or home canned bottled fruit on the side. It was a tasty, easy Sunday breakfast that was a tradition in our family. A couple of years ago I decided to eat a little healthier and a little less and the cinnamon rolls disappeared from our menu. This recipe is a throw back to those traditional Sunday morning breakfasts of danishes (kind of like a cinnamon roll) and the home canned fruit.
I can not take any credit for the originality of the recipe, it was torn for a Kraft Foods Magazine (years before pinterest when your torn recipes out of magazines) and discovered recently in my piles of papers.
1 pkg (8 oz) refrigerated crescent dinner rolls
4 oz. Neufchatel cream cheese
2 Tbsp. sugar
1/2 cup fresh blueberries
Preheat oven to 375 degrees.
Unroll dough into 4 rectangles; press perforations together to seal. Mix cream cheese with sugar until smooth. Divide evenly between the 4 rectangles and spread to within 1/2 inch of edges. Top each rectangle with 1/4 of the blueberries. Bring opposite corners together of the dough and press to seal.
Place on ungreased baking cookie sheet. Bake 11 to 13 minutes or until golden brown. Sprinkle with powdered sugar. Serve.
Additional notes: The blueberries and cream cheese are hot right out of the oven, take care so you do not burn the inside of your mouth. Other fruits can be used instead of blueberries; fresh raspberries, sliced strawberries or peaches for example. This could also be used for a dessert.